To all my super healthy, whole-food eating readers, this recipe is probably not for you. It really shouldn’t be for me either, as I try to make food that is processed as little as possible. BUT, it was my son’s birthday yesterday, and we have a tradition in our home that the birthday boy gets to pick whatever he wants to eat for dinner. Last night that meant spaghetti with meatballs and Alfredo sauce with cookie pie for dessert.
Cookie Pie
What is cookie pie? It’s not one of those lovely cookies cooked in a pie shape. It’s store-bought cookies, dipped in milk, put into a graham cracker crust, and topped with whipped cream. Definitely NOT health food. Are there things I could do to make it healthier? Sure, but I don’t do it, because I think it doesn’t hurt, once or twice a year, to have something as insanely processed as this. At least I made my own whipped cream. That has to count for something, right?
How does one make cookie pie? Watch and learn. You don’t even need an official recipe for this one, although it is based on one from Southern Living At Home: Easy Weeknight Favorites.
To make this sinfully, delicious, mostly likely artery clogging pie, you need 2 packages of store bought cookies, milk, and a pre-made graham cracker pie crust. I have two kinds of cookies, because they didn’t have the Keebler ones when I went to the store on Saturday. On Monday, I ran by to get cream and a few last minute things, and they had the Keebler Peanut Butter cup cookies, so I bought those, too. Personally, I think the Keebler ones work better than the Chips Ahoy ones. If you want to make this “healthier,” you can make your own crisp cookies and use those.
Why am I using this broken up pie crust? Because you’ll never know the difference. Why do I have a broken up pie crust? Because this was put in my baking box, and I forgot about it and piled stuff on top of it. Oops!
To make this pie, simply dip your cookies in milk and set them in your pie crust. Don’t rush the dipping in milk part or the pie will be a bit dry.
Yup, just pile them up like this.
When you have enough cookies, gently press down on the top to remove the excess space between the cookies.
See? The one on the left is the Chips Ahoy pie, and the one on the right used the Keebler cookies. the Keebler one comes together just a tiny bit better. I covered these with plastic wrap and put them in the fridge. THIS IS VERY IMPORTANT! You must refrigerate the pie for at least a couple of hours, but it is ever so much better if you let it go for 8 hours or more. Overnight is even better.
After refrigerating the pie, it was ready to be topped with whipped cream (homemade, because it tastes so much better!).
I spread the whipped cream around…
And, Viola! Two pies ready to go in the fridge or to serve!
To make it look fancy, I crumbled one of the remaining cookies on top and drizzled some of my homemade Hershey’s chocolate syrup (recipe here) on top. It’s not necessary for taste, but it looks so much nicer!
We put some candles on, sang “Happy Birthday” to my son, and ate this delicious pie.
