This pie is a cookie dough lover's dream! It has a layer of cookie dough and is topped with a sweet cream pudding and finished off with a generous layer of whipped cream!
Author: Eva Bakes
2Tablespoonsalmond mealoptional, for flavor
1 and ½cups (7 ounces)chocolate cream filled cookiescrushed and ground in a food processor or blender
1stick (½ cup)unsalted butterroom temperature
2Tablespoonsheavy cream or milk
1 and ¼cupsall-purpose flour
½cupmini semi-sweet chocolate chips
Make the crust
Preheat your oven to 350 degrees F.
In a medium sized bowl, mix together the melted butter, almond meal (if using), and the cookie crumbs. Gently press into the bottom and up the sides of a 9 or 10 inch pie pan. Bake in your preheated oven for about 8 minutes. Remove from the oven and cool completely.
Make the cookie dough
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy. Add the cream and vanilla and beat well. Turn the mixer to low and add the flour and salt. Finally, add in the chocolate chips and set aside.
Once the cookie crust has cooled, press about ¾ of the cookie dough into the crust. There will be leftover cookie dough. You can either bake these into mini cookies (add about ¼ teaspoon of baking soda to the dough and shape into mini cookies and bake at 350 degrees F for about 7-9 minutes) or eat it.
Make the cream filling
In a small saucepan, whisk together the brown sugar, flour and salt. Then add 1 cup of the milk and mix well until there no lumps. Turn the burner on medium heat and allow the mixture to boil. Stir constantly until the mixture thickens slightly, about 2-3 minutes.
Meanwhile, in a heatproof bowl or measuring cup, mix together the egg yolks with the remaining 1 cup of milk. Stream in some of the hot milk mixture into your bowl and continuously whisk to temper the eggs.
Slowly pour the egg mixture into the saucepan and keep mixing while you keep the heat on medium. Keep whisking until the mixture boils and starts to thicken, about 5 minutes. It should resemble pudding. Take the pan off the heat and whisk in the butter and vanilla. Stir until the mixture is smooth. Allow to cool for about 5 minutes.
Pour the cream filling on top of the cookie dough and smooth the top. Then place it in the refrigerator to cool for about 3 hours.
Make the whipped topping
In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl if using a handheld mixer, whisk the heavy cream on high speed until you achieve soft peaks. Slowly add in the sugar and vanilla and keep whisking until you achieve stiff peaks. Transfer the whipped cream onto the top of the pudding layer and smooth the top. Decorate with whipped cream flowers if desired and top with the mini chocolate chip cookies for a prettier presentation.