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Cookie Dough Cream Pie

Six. That's the number of pounds I gained in Algeria over the course of three weeks. I tried to pick a fight with my scale and insist that it wasn't true, but it was. It is. Fatty McFatty over here ate her way through Algeria. And now she's going to eat her way through this cookie dough cream pie.

Look, I owe it to myself to eat one last awesome dessert before I go on this cabbage soup diet my mom's been going on and on about. Plus, this is technically my first post of 2013 so you know I've got to start off with a bang. And nothing says bang quite like a vanilla wafer crust, a layer of chocolate chip cookie dough, brown sugar cream filling, and freshly whipped cream to top it all off. Oh, and I almost forgot---bite-size chocolate chip cookies for the glorious finish.

Before you all start jumping over kitchen tables to gather your ingredients, you must know that the original recipe for this pie calls for a chocolate wafer crust. I didn't have any on hand so I used vanilla wafers; and though they were a tasty substitution, I have no doubt in my mind that chocolate wafers would have taken this pie to a whole nother level of indulgence.

Now, it's all up to you. Make it with vanilla wafers, make it with chocolate wafers, make it with Teddy Grahams...just make it. This isn't the kind of pie you bookmark for later. This is the kind of pie you go whip up right now so that you can stuff your face as soon as possible with all it's rich, creamy goodness.

And if the steps look too complicated and ain't nobody got time for dat, then at least make the cookie dough. It's egg-less, so it's completely safe to eat. And you will want to eat every last bit of it, trust me.

Cookie Dough Cream Pie

Yield: One 9-inch pie
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For the crust:
1 and 1/2 cups vanilla wafer crumbs
6 tablespoons butter, melted

For the cookie dough:
1/2 cup (1 stick) butter, room temperature
6 tablespoons granulated sugar
6 tablespoons packed light brown sugar

2 and 1/2 tablespoons milk
pinch of vanilla powder (or 1/2 teaspoon vanilla extract)
1 and 1/4 cups all purpose flour
1/4 teaspoon baking soda

1/4 teaspoon salt 
1/2 cup mini semi-sweet chocolate chips

For the filling:
3/4 cups light brown sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups whole milk
3 egg yolks
1 tablespoon unsalted butter
pinch of vanilla powder (or 1 teaspoon vanilla extract)

For the whipped cream topping:
1 cup heavy cream
3 tablespoons sugar
pinch of vanilla powder (or 1/2 teaspoon vanilla extract)


For the crust:
Preheat oven to 350 degrees F. In a small bowl, mix together melted butter and wafer crumbs with a fork until crumbs are evenly moistened. Firmly press crumb mixture into a 9" pie pan, starting in the middle and working your way outward and up the sides. Using the flat bottom of a measuring cup for this step helps out a great deal and ensures you create a nice, even layer. Bake for 8-10 minutes. Then, remove from the oven, set aside and allow to cool completely. (Keep oven on for the next step)

For the cookie dough:
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugars on medium speed until light and fluffy. Add milk and vanilla, and beat for an additional minute. Add in flour, baking soda, and salt, and mix on low speed until everything is incorporated. Stir in chocolate chips. 

Using some of the cookie dough, make 8 small (1/2" in diameter) balls. Place the balls on a non-stick baking sheet or parchment-lined baking sheet, and bake for 7-9 minutes or until their edges are lightly golden. Allow them to cool for a few minutes on the cookie sheet, then transfer them to a wire rack to cool completely. Reserve remaining dough for assembly of the pie. (You can make the dough 1 day in advance and just store it, covered, in the refrigerator. Before using, you would have to bring it to room temperature)

For the filling:
In a medium saucepan, whisk together sugar, flour and salt. Stir in 1 cup of milk and mix until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to stir until smooth and thickened, about 2 minutes, then remove from heat.

Beat the egg yolks with the remaining cup of milk. Temper the egg mixture by whisking in a small amount of the slightly cooled milk mixture. Pour the tempered egg mixture into the saucepan with the cooling milk mixture and whisk well to combine. Return saucepan to heat and bring to a boil again, stirring constantly. Lower heat and simmer until mixture is the consistency of thick pudding, about 1 minute. Remove from the heat and quickly stir in butter and vanilla. Set aside to cool.

Assembling the pie
Break off chunks of the cookie dough and press them onto the cooled pie crust. You want to make an even layer of dough, about 1/2" thick. (You will likely have some dough leftover, enjoy it as you please :-) )

Pour filling on top of the cookie dough layer, leveling the top with a spatula. The filling should come up about 1/2" from the top of the crust. Refrigerate until completely cooled.

In the bowl of a stand mixer, fitted with a whisk attachment, whip heavy cream until it begins to form soft folds. Then add sugar and vanilla, and beat until cream holds stiff peaks. Gently spread all but 1/3 cup of the whipped cream on top of the cooled filling, smoothing top into a slight dome. With the remaining cream, pipe or dollop mounds evenly around the pie, and garnish with mini cookies.

Adapted from Love & Olive Oil 

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