Cookie Dough Ice Cream Pie

This twist on our in-shop pie is perfect for birthdays, summer parties, or any day that its too hot and your sweet tooth is acting up. Kristen first created this pie as a vessel for one of her favorite warm weather treats: chocolate chip cookie dough ice cream. But this finished result is so much more than an ice cream carrier, it’s a chill dessert with all the style of a modern day Martha Stewart.

There are a few ways to make this pie recipe: If you want the “Oh my goodness it’s hot don’t make me turn on the oven!” way, purchase a pre-made cookie dough for the crust and bake to package instructions, cool completely and skip to step 9. You’ll also need two pints of ice cream and eight ounces of cookie DŌ. If you’re ready to get your bake on, start from the top!

COOKIE DOUGH ICE CREAM PIE

Active Time: 1 hour | Total Time: 16 hours (includes chilling and freezing time) // Servings: 1 Pie (about 8 slices)

INGREDIENTS

• 1 cup all-purpose flour

• 1 ½ teaspoons corn starch

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• ¾ stick (6 tablespoons) unsalted butter at room temperature

• ½ cup brown sugar

• 2 tablespoons sugar

• 1 large egg yolk at room temperature

• 1 ½ teaspoons vanilla extract

• ½ cup semi sweet chocolate chips

• 2 pints your favorite ice cream (cookie dough ice cream if you’re asking me!)

• 8 oz DŌ (We like to use chocolate chip, but feel free to get creative!)

DIRECTIONS

• In a medium bowl, whisk together flour, corn starch, baking soda, and salt. Set aside.

• In the bowl of a stand mixer fitted with a paddle attachment, beat butter until smooth and creamy, about 1 minute. Add sugars and beat until light and fluffy, about 3 minutes. Add egg yolk and vanilla and beat until combined.

• Turn the mix on low and gradually add the flour mixture. Stir on low speed just until the powdery flour texture disappears.

• Remove the bowl from the stand mixer and use a rubber spatula to fold in chocolate chips.

• Cover the dough with plastic wrap and refrigerate at least 2 hours or overnight. While dough chills, prepare the cookie DŌ pieces. Remove dough from its container and break it into dime sized pieces. It’s ok if they aren’t exactly uniform, it will give your pie more texture. Refrigerate DŌ pieces in an airtight container until its time to use them.

• Preheat the oven to 350 degrees. Line a deep dish pie pan with foil. Make sure the foil comes over the lip of the pan by at least 3 inches to make handles. Lightly coat the foil with cooking spray.

• Remove dough from the refrigerator. Divide dough into 4 pieces and press into the bottom and sides of the pan to make an even crust. Coat a sheet of parchment paper with cooking spray on both sides. Use the parchment paper to cover the crust. Weigh down parchment with pie weights or dried beans.

• Bake for 15 minutes, remove the parchment paper and weights. Bake an additional 5 to 10 minutes until the crust is golden brown and fully set. Transfer to a wire rack to cool for 15 minutes. Use the foil to remove crust from the pan. Remove foil from crust and return the crust to the pan on the wire rack. Cool completely.

• Meanwhile, remove ice cream from freezer and soften on the countertop for 20 to 30 minutes.

• Use a rubber spatula to transfer ice cream to a large bowl. Remove DŌ pieces from the refrigerator and mix about ⅔ of the pieces into the ice cream. Stir until DŌ is evenly dispersed throughout and ice cream is spreadable, but not melted.

• Spoon ice cream into the completely cooled crust and smooth the top. Place the remaining ⅓ of the dough pieces on top of the pie. Freeze the entire pie for at least 4 hours to harden.

• Remove the pie from freezer just before serving. Top with whipped cream, hot fudge, sliced fruit, or your favorite toppings. Use a warm knife to slice and serve immediately.

Tip: You can make this pie holiday-ready by adding your favorite sprinkles when you top it with cookie dough.