Chocolate Chip Cookie Pie
A decadent pie that combines the classic taste of chocolate chip cookies with a smooth, creamy filling – the ultimate dessert for any cookie lover.
Equipment
- Mixing bowls
- electric mixer
- 9-inch (23-cm) pie dish
Ingredients
For the cookie crust:
- 2½ cups 313 g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup 112 g nondairy butter, softened
- 1 cup 200 g granulated sugar
- ¼ cup 55 g firmly packed brown sugar
- 1 tablespoon 22 g molasses
- 2 teaspoons pure vanilla extract
- 1½ cups 264 g nondairy semisweet chocolate chips
For the vanilla cream filling:
- 8 ounces 227 g nondairy cream cheese
- 1 cup 120 g powdered sugar
- ½ cup 56 g cashews, finely ground into a powder
- 1 tablespoon 15 ml pure vanilla extract
Instructions
- Preheat the oven to 375°F (180°C or gas mark 4).
- Lightly grease a 9-inch (23-cm) pie dish.
- To make the crust: In a mixing bowl, combine the flour, baking soda, and salt.
- Set aside.
- In a large bowl, cream together the nondairy butter and both sugars using an electric mixer.
- Add the molasses and vanilla, and continue beating until smooth.
- Slowly add the flour mixture and mix until combined.
- Fold in the chocolate chips.
- Press the cookie dough into the prepared pie dish, covering the bottom and sides.
- Bake for 20 to 25 minutes, or until golden brown.
- Remove from the oven and allow to cool completely.
- While the crust cools, make the filling: Beat together the nondairy cream cheese, powdered sugar, ground cashews, and vanilla using an electric mixer.
- Spread the filling evenly into the cooled cookie crust.
- Refrigerate the pie to chill before serving.
Notes & Wine Advice
Serving Tip:
Serve with a dollop of dairy-free whipped cream or a scoop of non-dairy ice cream for an extra indulgent treat!Wine Advice:
Pair with a glass of dessert wine, such as a rich Port or a sweet Moscato, for a special touch.Nutrition values
Calories: 320 kcal | Carbohydrates: 40 g | Protein: 3 g | Fat: 18 g | Sugar: 23 g