Cookie Bomb Pie

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!

This Cookie Bomb Pie is modeled after the Baltimore Bomb Pie. It has a decadent filling using chocolate chip cookies and a buttery custard. | wildwildwhisk.com

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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 is modeled after the Baltimore Bomb Pie. It has a decadent filling using chocolate chip cookies and a buttery custard. | wildwildwhisk.comThis 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.

This Cookie Bomb Pie is modeled after the Baltimore Bomb Pie. It has a decadent filling using chocolate chip cookies and a buttery custard. | wildwildwhisk.comThis Cookie Bomb Pie is modeled after the Baltimore Bomb Pie. It has a decadent filling using chocolate chip cookies and a buttery custard. | wildwildwhisk.comThings 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.

This Cookie Bomb Pie is modeled after the Baltimore Bomb Pie. It has a decadent filling using chocolate chip cookies and a buttery custard. | wildwildwhisk.comRecipe 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.

This Cookie Bomb Pie is modeled after the Baltimore Bomb Pie. It has a decadent filling using chocolate chip cookies and a buttery custard. | wildwildwhisk.comI 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

5 from 2 votes
This Cookie Bomb Pie is modeled after the Baltimore Bomb Pie. It has a decadent filling using chocolate chip cookies and a buttery custard. | wildwildwhisk.com
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Cookie Bomb Pie
Prep Time
15 mins
Cook Time
1 hrs 15 mins
Total Time
1 hrs 30 mins
 

This Cookie Bomb Pie is an intensely decadent dessert that will take you to pie heaven. The filling is made with chocolate chip cookies and a buttery custard.

Course: Dessert
Servings: 8 -10
Author: Wild Wild Whisk
Ingredients
For the crust:
  • 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
For the filling:
  • 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
Instructions
  1. 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.
  2. 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.
  3. Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea size and mixture resembles coarse crumbs.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Trim some of the excess dough if necessary to create an even edge, but leave enough to fold under and flute the edge.
  9. Cover the prepared pie dough with plastic wrap and freeze for 10 - 15 minutes.
  10. Preheat the oven to 425°F.
  11. Take the frozen pie crust out of the freezer and poke holes with a fork on the bottom and side.
  12. Line the frozen pie crust with parchment paper, large enough to cover the crust completely.
  13. Add pie weights or dry bean on top of the parchment paper, enough to fill to the top.
  14. Par-bake pie crust for 20 minutes.
  15. Remove pie weights or bean, and bake for another 5 minutes.
  16. Remove from the oven and let cool on a wire rack.
  17. Reduce oven temperature to 350°F.
  18. To prepare the filling, beat soften butter with sugar and salt until completely combined.
  19. Whisk together egg, cream and vanilla in a small bowl.
  20. 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.
  21. Cut up the chocolate chip cookies into 1” pieces and fill the par-baked crust to the top just under the edge.
  22. Pour the prepared custard mixture over the cookies, shake it around to make sure it fills up all the voids.
  23. Cover the edge of the crust with foil.
  24. Bake pie for 45 minutes.
  25. Remove foil and bake for another 5 minutes.
  26. Remove from oven and let cool complete on a wire rack.
This Cookie Bomb Pie is modeled after the Baltimore Bomb Pie. It has a decadent filling using chocolate chip cookies and a buttery custard. | wildwildwhisk.comThis Cookie Bomb Pie is modeled after the Baltimore Bomb Pie. It has a decadent filling using chocolate chip cookies and a buttery custard. | wildwildwhisk.com
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20 Comments

  1. November 10, 2017 /

    This looks and sounds amazing Trang! And how fortuitous! I just made a batch of cardamom chocolate chunk cookies today!

  2. November 10, 2017 /

    I love the name of this pie…I bet it is so fun to eat too!

  3. September 18, 2017 /

    Oh-my-gosh! Trang! This looks FREAKIN’ AWESOME. Ahhh!!! I need to make this asap! I am literally drooling right now, this reminds me of pecan pie but a gajillion times better.

    • September 18, 2017 /

      Thank you so much Joyce! Be sure to let me know how it turns out if you end up making it 🙂 🙂

  4. August 31, 2017 /

    Oh my, Trang! I think you may have just made all my dreams come true. This is going on my recipes ‘to try’ list. Yum 🙂

    • September 1, 2017 /

      Thanks Marie! I sure hope you’d try it and let me know when you do 🙂

  5. August 30, 2017 /

    At first I was a bit confused by the title, what does it mean by cookie bomb pie. Ohhh I didn’t expect it’s a pie stuffed with cookies! Now I get it. What a genius idea Trang! It looks delicious and very indulgent indeed.

    • August 31, 2017 /

      Haha I know, my husband gave me the idea for this pie, and at first I was like huh? what? But after I made it, I can’t believe I didn’t make it sooner 😉

  6. cheddarben
    August 28, 2017 /

    wait… wait… a pie of cookies? Goodbye waistline and this looks delicious!

    • August 28, 2017 /

      LOL who cares about waistline 😉

  7. August 27, 2017 /

    This is the bomb indeed! Looks so decadent. I’m so tempted to grab one but my mind is telling me no since i made a promise to start buckling down my diet.

    • August 27, 2017 /

      Awe, good for you! Thanks for stopping by though 😉

  8. Ginny
    August 27, 2017 /

    Wow! I’ll take a cookie bomb any day and then when you turn it into a pie – that sounds fantastic!

    • August 27, 2017 /

      Thanks Ginny! The pie name is so fitting cuz it’s like an explosion of flavor in your mouth 😀

  9. Jacqueline Meldrum
    August 27, 2017 /

    Oh my goodness you are torturing me here. I’ve never seen one of those pies before, but I will never forget this one. Yum!

    • August 27, 2017 /

      Thanks Jacqueline! 😀 My husband was the one that gave me the idea, I’ve never seen one before either!

  10. Dannii
    August 27, 2017 /

    I love that you have combined a cookie with a pie. This looks like the perfect Sunday afternoon treat.

  11. August 27, 2017 /

    Wow, this really looks amazing. I love cookies when they’re really gooey so this pie looks perfect for me

    • August 27, 2017 /

      Oh then you’ll love this pie! The filling is all kind of gooey when you serve it warm. 🙂

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