Wednesday, 03 June 2009

• Triple Threat: The Cookie Cake Pie

  post from cakespy

  

  Cookies, Cakes and Pies are basically the holy trinity of baked goods.
  
  Separately, each is wonderful in its own way. Cookies and milk after school. Birthday cake. Pie at Thanksgiving.
  
  But what if--just what if--all of this awesome could be combined into one singular sensation?
  
  It's time to break out a seriously sweet triple play: the Cookie Cake Pie.
  

  

  
  I wish I had a more clever moniker for you, but really, the name does say it all: it's a cookie and a cake within a pie. This treat embraces the idea that if some is good, more is wonderful; it weighs more than any I've ever held in my arms, and it packs much more of a sugary punch. Excessive? Perhaps. But everyone who tried it all but licked the plate clean.
  
  Want one of your very own? Here's what you need to do.
  
  Cookie Cake Pie

  
  

  You'll need:

  
  

  • A batch of cookie dough
    
  • A single batch of cake batter (I'll be honest--I used Rainbow Chip)
    
  • A single pie crust
    
  • Enough frosting for a birthday cake
    

  
  

  

  
  First, prepare one batch of chocolate chip cookie dough. You can leave this in the fridge or to the side while you prepare the rest.

  
  Next, prepare a single pie crust and line it into a pie plate. I considered blind-baking it, but ultimately did not, and I thought it turned out fine.
  

  

  
  Place the cookie dough inside of the pie crust and using your fingers or a spoon, spread it so that it evenly coats the bottom of the crust. Mine was about an inch thick; I had enough cookie dough leftover to make about three big cookies, or one massive cookie dough snack.

  
  At this point, you might want to pre-heat the oven. I considered each of the three recipes (pie, cookie and cake) and chose an average of 350 degrees.

  
  Let the cookie-filled pie crust rest for a bit while you mix up some birthday cake. If I'm to be completely honest here, I used Rainbow Chip cake. Yes, from a mix. It just felt right, and it added such a nice color contrast. Don't judge me.
  

  

  
  Pour cake batter directly on top of the cookie dough til the pie crust is about 2/3 filled. The cake will rise, so you want to leave room for it. You will probably have leftover cake batter; why not make some cupcakes?
  

  

  Put this monster in the oven and check after about 25 minutes. I kept on checking every 5 minutes and think it ended up baking for about 30-40 minutes total. I took it out when the cake was golden around the edges.
  

  

  
  

  Let cool, and frost generously with buttercream frosting (mine was approximately an inch thick--this is not the time for moderation). Garnish as desired; I thought sprinkles were festive and pretty.

  
  

  

  
  

  Finally--and most importantly--enjoy.

   

  Do you like cookies, cakes, or pies?

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