Chocolate Chip Cookie Pie Crust Recipes

CHOCOLATE CHIP COOKIE PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In large mixing bowl, beat eggs until light and foamy. Add flour, sugar and brown sugar and beat until well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie shell.
• Bake at 325 degrees F (165 degrees C) for 1 hour. Remove from oven. Serve warm with whipped topping or ice cream.

CHOCOLATE CHIP COOKIE CRUST CHOCOLATE PIE

Steps:

• Crush cookies in resealable plastic bag until fine crumbs form. Mix 1-1/2 cups of the crumbs with butter; press firmly onto bottom and up side of 9-in. pie plate to form crust. Reserve remaining crumbs for later use.
• Add milk to pudding mix in a medium bowl; beat with wire whisk 2 min. Gently stir in whipped topping.
• Spoon into crust. Refrigerate 30 min. or until set. Top with reserved cookie crumbs just before serving.

CHOCOLATE CHIP PIE (NO CRUST)

Steps:

• Preheat the oven to 350 degrees. Lightly spray the pie plate with cooking spray.
• Combine flour, baking powder, salt and brown sugar in a medium bowl. Add the butter, eggs, and vanilla; Stir well. Stir in the chocolate morsels and nuts. Spoon into a greased 9-inch pieplate.
• Bake at 350 for 35 to 40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.

CHOCOLATE CHIP PIE IV

Steps:

• In a mixing bowl, mix sugar and flour.
• Stir in beaten eggs, butter, nuts, chocolate chips and vanilla. Mix well.
• Pour mixture into pie crust. Place pie pan on cookie sheet. Bake in a preheated 325 degree F (165 degree C) oven for one hour.

CHOCOLATE PIE COOKIE CUPS

Steps:

• Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
• In large bowl, stir cookie mix, butter and egg until soft dough forms. Shape dough into 36 (1-inch) balls, about 2 teaspoons each; press 1 ball into each mini muffin cup.
• Bake 6 to 9 minutes or until edges are golden brown. Immediately press indentation into center of each cookie cup with handle of wooden spoon. Cool 10 minutes in pan on cooling rack. Run metal spatula around edge of each cookie cup to loosen; cool in pan 20 minutes. Remove cookies from muffin cups to cooling rack.
• In small microwavable bowl, microwave 1/2 cup chocolate chips uncovered on High 45 to 60 seconds, stirring after 30 seconds, until melted and stirred smooth. Stir in 1 cup of the frosting and the marshmallow creme, mixing well. Spoon frosting mixture into large resealable food-storage plastic bag; cut tip from one corner of bag. Immediately pipe about 2 teaspoons frosting mixture into center of each cookie cup.
• Spoon remaining 1/4 cup frosting into small resealable food-storage plastic bag; cut tip from one corner of bag. Pipe small amount onto frosting mixture in cookie cups. Sprinkle with additional chocolate chips.

CHOCOLATE TART WITH CHOCOLATE CHIP COOKIE CRUST

Steps:

• Preheat oven to 350 degrees. Make the crust: Stir together cookie crumbs and melted butter. Press into bottom and up sides of a 9 1/2-inch fluted tart pan with a removable bottom. Refrigerate until chilled, about 30 minutes.
• Bake until firm and darkened, 10 to 12 minutes. Let cool completely on a baking sheet. Meanwhile, make the filling: Heat cream in a saucepan until just starting to boil. Pour over chocolate in a bowl. Let stand for 1 minute, then stir. Whisk in egg, milk, and butter. Pour into cooled crust.
• Reduce oven temperature to 300 degrees. Bake tart until edges of filling are set but center still jiggles slightly, 20 to 24 minutes. Transfer to a wire rack. Serve warm or at room temperature. Top with creme fraiche.

CHOCOLATE CHIP COOKIE ICE CREAM PIE

Steps:

• Blend cookie mix, butter and water; reserve 1/2 cup dough. Press remaining dough into greased and floured 9-inch pie plate. Bake at 350°F for 14 to 16 minutes or until golden brown on edge. Cool on cooling rack 10 minutes.
• Roll reserved dough into 16-1/2-inch balls and place on ungreased cookie sheet; press slightly to flatten. Bake at 350°F 6 to 8 minutes or until set.
• Spoon about 1/4 cup fudge topping onto bottom crust. Spoon ice cream into crust. Freeze at least 2 hours. Place cookies on pie by pressing them in at an angle. Microwave remaining 1/4 cup fudge topping uncovered 30 seconds on High; drizzle over pie.