This Cookie Bomb Pie is modeled after the Baltimore Bomb Pie but using chocolate chip cookies instead. It is an intensely decadent dessert that will take you to pie heaven!
Pie season is almost here, friends. The past couple weeks felt like pie season has arrived early here. But we are expecting a heat wave in the coming week. This won’t be fun, but I’ll have left-over of this Cookie Bomb Pie in the fridge to help me get me through it.
This Cookie Bomb Pie really is the bomb! It is made with an all butter crust. And the filling is made with broken down pieces of my favorite chocolate chip cookies and a buttery custard. It truly is dangerously delicious, so decadent, so intense. You’ll only need a small slice to experience pie heaven.
Things You’ll Need for This Recipe
- A 9” deep dish pie dish.
- Pie weights. You can buy ceramic pie weights at the store, but my personal favorite is dry bean. I keep 2 lbs of dry bean in a large jar just for this specific purpose. You can reuse them pretty much indefinitely.
- Jumbo chocolate chip cookies. Here’s the recipe for my favorite Chocolate Chip Cookies.
- Fresh whipped cream for serving, optional but highly recommended.
Recipe Tips and Tricks
- Always par-bake pie with a custard type filling to prevent a soggy bottom pie crust.
- When par-baking, use a large enough piece of parchment paper to hold the bean so that there is enough to cover the edge of the crust lightly. This still allows the edge to brown but is enough to get it from getting burned.
- When baking with the filling, make sure to completely cover the edge with foil to keep it from burning. Remove foil to allow the edge to brown some more at the end.
I never thought I would stray away from this amazing Pumpkin Pie, but I think this Cookie Bomb Pie will surely impress your guests at your next Thanksgiving or holiday dinner.
Cookie Bomb Pie Recipe
- 1 1/2 cup all-purpose flour
- 2 rounded tablespoon granulated sugar
- 1/4 rounded teaspoon kosher salt
- 4 ounce unsalted butter - cold
- 1/4 cup cold water
- Extra flour for rolling
- 9 jumbo chocolate chip cookies
- 4 ounce unsalted butter
- 1 cup granulated sugar
- 1/4 teaspoon kosher salt
- 4 large eggs
- 1/4 cup heavy cream
- 2 teaspoon pure vanilla extract
- Before you make the pie, leave 4 oz of unsalted butter, to be used for the filling, out on the counter to soften at room temperature.
- To prepare the crust, put flour, sugar and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade.
- Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea size and mixture resembles coarse crumbs.
- Drizzle cold water over the dough mixture, and pulse until the dough starts to pull together. Be mindful not to overmix, you still want chunks of butter in the dough to create a flaky crust.
- Turn the dough out on the counter or cutting board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.
- Take pie dough out of the fridge and roll into a circle about 2” larger than your pie dish. Use extra flour to keep dough from sticking to the counter and roller.
- Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side.
- Trim some of the excess dough if necessary to create an even edge, but leave enough to fold under and flute the edge.
- Cover the prepared pie dough with plastic wrap and freeze for 10 - 15 minutes.
- Preheat the oven to 425°F.
- Take the frozen pie crust out of the freezer and poke holes with a fork on the bottom and side.
- Line the frozen pie crust with parchment paper, large enough to cover the crust completely.
- Add pie weights or dry bean on top of the parchment paper, enough to fill to the top.
- Par-bake pie crust for 20 minutes.
- Remove pie weights or bean, and bake for another 5 minutes.
- Remove from the oven and let cool on a wire rack.
- Reduce oven temperature to 350°F.
- To prepare the filling, beat soften butter with sugar and salt until completely combined.
- Whisk together egg, cream and vanilla in a small bowl.
- Add egg mixture to butter mixture and beat to combine. Stop and scrape the side a few times to make sure all the butter is completely incorporated.
- Cut up the chocolate chip cookies into 1” pieces and fill the par-baked crust to the top just under the edge.
- Pour the prepared custard mixture over the cookies, shake it around to make sure it fills up all the voids.
- Cover the edge of the crust with foil.
- Bake pie for 45 minutes.
- Remove foil and bake for another 5 minutes.
- Remove from oven and let cool complete on a wire rack.