By Angela McGowan
This morning when I woke up I decided I needed to bake a cookie in a pie. Not really sure why. You know when you just get in one of those weird moods and want to just try any old idea that comes to you. That’s the kind of mood I’ve been in for the past few days. Yesterday afternoon, I started ripping down wallpaper in my family room, a few days before I died my hair from blonde to a brownish red, just because.
For this pie, I used a simple Pillsbury pie crust, and just folded it over some cookie dough. You could use any type of cookie dough you have on hand, or your favorite homemade recipe. I wanted a cross between a cookie and brownie pie, so this worked out great for me.
After it’s baked, serve with vanilla ice cream or whipped cream. Then go ahead and drizzle it in more chocolate syrup, because at this point, who’s worried about calories.
Yield: 8 servings
Chocolate Chunk Walnut Cookie Pie
Ingredients:
- 1 Pillsbury pie crust
- 1 package Betty Crocker Double Chocolate Chunk Cookie Mix
- 1 egg
- 1/4 cup oil
- 2 tablespoons water
- 1 cup roughly chopped walnuts
- fresh whipped cream, or whipped topping
- chocolate syrup
Directions:
- Heat oven to 350°. Soften pie crust as directed on package. Line pie plate with pie crust. Mix chocolate chunk cookie mix with 1 egg, oil and water. Whisk until well blended. Add nuts and mix well. Spoon cookie dough into pie crust. Fold over pie crust.
- Bake at 350° for 25 - 30 minutes, or until cookie is set and pie crust is golden brown.
- Serve pie topped with whipped cream or ice cream and drizzled with chocolate syrup.
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