Have you ever eaten a chocolate chip cookie and found yourself thinking “if only this had more carbohydrates...”?
If so, you're not alone, and boy, oh boy, do I have a recipe for you. Double Crust Chocolate Chip Cookie Dough Pie.
It starts with rich, decadent chocolate chip cookie dough that is given a bear-hug by a deliciously carbohydratey pie crust.
A perfect late summer treat. Enjoy!
For the crust
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup shortening
- 1/2 cup water
For the filling
- 16 ounces chocolate chip cookie dough
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
- Roll out one of the balls of dough to about 10 inches in diameter. On top of this, pat the cookie dough into a circle, leaving about 1 ½ inches in diameter uncovered.
- Brush part of the egg wash around the uncovered diameter.
- Roll out the second round of dough to about 10 inches; place this on top of the cookie dough topped round, and press down on the sides, crimping the edges with your fingers or a fork.
- Poke the top of the dough several times with a fork for ventilation. Brush with the remaining egg wash.
- Bake in a 400 degree oven for 15-20 minutes, or until golden in the middle and medium- brown on the edges.
- Serve with ice cream.