CHOCOLATE CHIP COOKIE PIE

I ran across a pie recipe on Pinterest several weeks ago and I couldn’t get it out of my head. Does that happen to anyone else? No? It’s just me? Yeah, I figured. At any rate, it’s amazing and I couldn’t wait to share it with you. Hats off to Tracey over at The Kitchen is my Playground for her creative recipe! I made minor changes, as usual. One of those is the toppings- please, please, please top it with hot fudge- it really makes the pie! Also, the small layer of chocolate on the bottom really helps hold the pie together. Scroll down to see a video on how it’s made. It’s such a simple recipe!

Chocolate Chip Cookie Pie - Butter With A Side of BreadChocolate Chip Cookie Pie

  • 1 8-oz tub of Cool Whip
  • 21 regular Chips Ahoy cookies
  • 1/2 cup milk
  • 1 6-oz graham cracker pie crust
  • 1/4 cup semi sweet chocolate chips
  • 2 TBSP butter
  • hot fudge sauce, for topping
  • mini Chips Ahoy cookies, for topping

Melt chocolate chips and butter in the microwave for about 45 seconds. Stir until smooth. Pour into the pie crust and smooth out over the bottom.

Dip whole cookies in the milk quickly, then arrange in a single layer on top of the chocolate. Spread on about 1/3 the container of Cool Whip. Repeat process with cookies, milk and Cool Whip 2 more times for a total of 3 layers. Arrange mini Chips Ahoy cookies around the edge if desired. (If you want to skip this step, you can crumble 3 more regular sized Chips Ahoy cookies and sprinkle them on top.)

Refrigerate for at least 6 hours prior to serving. I’ve even assembled the pie several days before an event and it’s perfect!

Let pie sit on the counter about 10-15 minutes prior to serving. Slice and top with hot fudge sauce and a cherry. Enjoy!

Chocolate Chip Cookie Pie - Butter With A Side of Bread Chocolate Chip Cookie Pie - Butter With A Side of Bread

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Yields 8

CHOCOLATE CHIP COOKIE PIE

10 min

10 minTotal Time

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Recipe Image

Ingredients

  • 1 8-oz tub of Cool Whip
  • 21 regular Chips Ahoy cookies
  • 1/2 cup milk
  • 1 6-oz graham cracker pie crust
  • 1/4 cup semi sweet chocolate chips
  • 2 TBSP butter
  • hot fudge sauce, for topping
  • mini Chips Ahoy cookies, for topping

Instructions

  1. Melt chocolate chips and butter in the microwave for about 45 seconds. Stir until smooth. Pour into the pie crust and smooth out over the bottom.
  2. Dip whole cookies in the milk quickly, then arrange in a single layer on top of the chocolate. Spread on about 1/3 the container of Cool Whip. Repeat process with cookies, milk and Cool Whip 2 more times for a total of 3 layers. Arrange mini Chips Ahoy cookies around the edge if desired. (If you want to skip this step, you can crumble 3 more regular sized Chips Ahoy cookies and sprinkle them on top.)
  3. Refrigerate for at least 6 hours prior to serving. I've even assembled the pie several days before an event and it's perfect!
  4. Let pie sit on the counter about 10-15 minutes prior to serving. Slice and top with hot fudge sauce and a cherry. Enjoy!
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https://butterwithasideofbread.com/chocolate-chip-cookie-pie/

 

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