Recipe of the Day
Discover a New Recipe Every Day. Give Back With Every Bite.
Every day, we feature a hand-picked recipe for you to discover, cook, and share. The best part?
Every recipe you read helps feed the hungry.
One of my favorite desserts of all time to make for my clients is a chocolate chip cookie pie, so I decided to revisit my favorite recipe and alter it to make a late night version with crunchy pretzels, potato chips, and graham crackers. Get your vanilla ice cream ready!
Making a cookie pie can be as easy or complex as you want it to be. I prefer to make my own crust when making pie doughs because store-bought pie crusts taste stale to me and I have the time to make my own. If you don’t have the time, buy the crust. The pie itself is amazing, so it can endure even the stalest of crusts.
When it comes to making the chocolate chip cookie filling, it’s fairly straight-forward. No creaming butter or long mixing processes. It’s a mix and dump sort of deal. Bake the pie in the oven at 325°F low and slow. The pie can tend to brown too quickly above 350 and it does take time for the oven to the center of the pie.
My tip is to use a glass pie plate for baking, so you can check the progress of the crust cooking. It’s usually a good indicator whether the center is cooked.
The compulsion to dig into this pie right away is well documented from me, but take it from me to let this pie cool for at least 15 – 20 minutes before digging in. The pie needs to rest.
Is you ice cream still ready? There’s nothing like a warm chocolate chip pie with ice cream. Few pleasures in life check boxes like this pie does. Make it for someone special and you won’t regret it!
Midnight Cookie Pie
For filling:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup flour
- 3/4 cup chocolate chips
- 1/2 cup ridged potato chips, crushed
- 1/2 cup crushed pretzels
- 1/2 cup crushed graham crackers
For crust:
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 1 cup cold unsalted butter, cubed
- 1 teaspoon salt
- 2 - 3 tablespoons apple cider vinegar
Preparation
- Make the pie dough by combining the flour, sugar, butter, and salt until the butter crumbles into the dough and resembles the size of peas.
- Add 2 - 3 tablespoons of vinegar to bring the dough together, then form the dough into a disc. Wrap the dough in plastic wrap and let it cool for at least 2 hours.
- Preheat the oven at 325˚F and prepare a 9” pie pan.
- Roll the pie dough disc into a 1/2 “ thick round using a rolling pin on a flour-dusted surface. Gently lay the dough over the pie pan.
- Press the dough into the corners so it lies flush in the dish, then trim off the excess around the edges and use a fork to crimp the sides.
- Beat together the softened butter and sugars in a bowl for 2 minutes using a spatula to scrape the sides. Add the eggs and vanilla extract to the mixture, then stir in the flour until combined. Add the chocolate chips and almost all the crushed potato chips to the batter.
- Scrape the batter into the prepared pie dish and evenly spread it to all corners. Sprinkle with remaining potato chips.
- Bake for 70– 75 minutes until the top turns golden and a toothpick inserted into the center comes out clean.
- Enjoy!