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This wonderful quick and easy
cookie pie is courtesy of
Christine Torres and her web site called
Morning Coffee and Afternoon Tea and
chocolate in between. Photos are also by Christine Torres.
Christine says, "This is one of those recipe experiments that
went a different direction than I planned, but was nevertheless,
fabulous. Chocolaty and crunchy, and totally delish, this chocolate chip pudding
pie is so delicious!! Frozen pudding is my new favorite, and with chocolate
chip cookies for a crust, it's a winner with me all the way around."
Check out more of Linda's favorite
Cookie Recipes
and
Secrets To Making Perfect Cookies, lots of
Chocolate Recipes.
Chocolate Chip Pudding Pie
Recipe Type:
Cookies,
Chocolate,
Chocolate Chip Cookies
Yields: serves many
Prep time: 20 min
Ingredients:
Chocolate Chip Cookies
Instant Chocolate Pudding
Almond flavoring or Amaretto non-dairy creamer
Preparation:
First, make yourself a batch of
Chocolate Chip Cookies. I use the standard Toll House recipe,
slightly modified. Sometimes I include a 1/4 cup rolled oats, and a handful
of chopped walnuts, but this time I had some delicious crunchy almond
granola and I threw a handful of that in the batter.
The hard thing, of course, is the temptation to just stop and eat the
cookies. Or, the dough, if you're a dough-eater like me. Just leave enough
to cover the pie tin!
 Next, place the cookies in a pie tin, covering the bottom. I broke the
cookies into pieces so they'd fit, kind of like a cookie puzzle. Break some
cookies in half and line the rim as well. I think next time I try this,
I'll try baking one ignoramus cookie right in the bottom of the pie tin.
Mix up your instant chocolate pudding or
make it from scratch if you're feeling
adventurous. Cold milk, pudding mix,
wire whisk, 5 minutes, and you're good to
go. I replaced 1/4 cup of the milk
required with 1/4 cup Amaretto flavored
creamer, but if you don't have that, you
could just use a few drops of almond
flavoring.
I let the pudding set up a
bit before pouring it into the pie tin,
hoping it would be thick enough to keep
the cookies down, but some of the
smaller chunks floated to the top
anyway. So I just kept out a portion of
the pudding, waited for it to fully set,
and then poured it over the top to make
a smooth surface. Sprinkle almonds on
top to complete the almond theme. Place in freezer for an hour or so.
Enjoy!
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