This delicious pie, and its enormous popularity with thousands and thousands of readers, is the ultimate proof that there’s a little kid inside us all, a kid who appreciates the simple pleasures of our childhood. Things like a rich, fudgy pie. Things like chocolate chip cookie dough and fudgy chocolate, straight from the mixer. This might not be the most sophisticated dessert, but it’s a guaranteed crowd pleaser!
Cookie Dough Fudge Pie
Recipe By Miriam (Pascal) Cohen
- Cooking and Prep: 50 m
- Serves: 8
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Contains:
Ingredients (15)
Cookie Dough Layer
Fudge Layer
Crust
Start Cooking
Prepare the Cookie Dough Layer
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Preheat oven to 350 degrees Fahrenheit.
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In the bowl of an electric mixer, on medium speed, beat together oil and sugars until combined.
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Add vanilla, milk, and flour; beat until smooth. Add chocolate chips; stir to distribute evenly.
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Remove cookie dough from mixer bowl to a second bowl; set aside. There is no need to wash the bowl before going on to the next step.
Prepare the Fudge Layer
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In the bowl of an electric mixer, on medium speed, beat together oil and sugar until combined.
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Add vanilla, baking powder, and eggs. Beat until smooth. Reduce mixer speed to low; add flour and cocoa. Beat until combined.
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Pour the fudge layer into the graham cracker crust. Break off small pieces of the cookie dough and place evenly onto fudge layer to cover fudge. Push some pieces into the fudge so that they are buried or partially buried.
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Bake for 40 minutes. Remove from oven; set aside to cool.
Note:
This pie freezes well in an airtight container. If reheating it to serve warm, reheat uncovered.
Tip:
This pie is great at room temperature, warm, or even slightly frozen! Serve ice cream with a warm pie or whipped cream with a room temperature or cold pie.
Variation:
Instead of baking in a graham cracker crust, bake these in six individual ramekins. They’ll only need about 25 minutes of baking time.
Acknowledgement
Reproduced from Something Sweet by Miriam Pascal with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
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Yum. Easy and delicious.
Love that it omits the margarine. Most of these types of recipes don't. In my oven, 35 minutes would have been enough. When it is golden, remove from oven. Plan to nosh the leftovers from Shabbos (have to pace myself).Replies: -
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I always prefer to double recipes because I generally find that most recipes don't quadruple well. I've never tried with this recipe in specific but to play it safe I'd just double it.
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That's a great idea. -
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French Chocolate Royal Cake
I would like to know what are the dimensions of the the mold that Sarah Abitan is using? -
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Please
Log in to post a review How'd it turn out? Write a review.
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Replies:
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Yum. Easy and delicious.
Love that it omits the margarine. Most of these types of recipes don't. In my oven, 35 minutes would have been enough. When it is golden, remove from oven. Plan to nosh the leftovers from Shabbos (have to pace myself).Replies: -
Replies:
That's a great idea.
Please
Log in to ask a question Write your question here
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Replies:
I always prefer to double recipes because I generally find that most recipes don't quadruple well. I've never tried with this recipe in specific but to play it safe I'd just double it.
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French Chocolate Royal Cake
I would like to know what are the dimensions of the the mold that Sarah Abitan is using?
