This Cookie Bomb Pie is modeled after the Baltimore Bomb Pie. It has a decadent filling using chocolate chip cookies and a buttery custard. |
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5 from 2 votes

Cookie Bomb Pie

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.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Dessert
Servings: 8 -10
Author: Trang


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


  • 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.