Cookie Dough Fudge Pie

Miriam (Pascal) Cohen Miriam (Pascal) Cohen
5.0 (19 reviews)

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!

50m 8
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Egg, Wheat

Directions

Prepare the Cookie Dough Layer

  1. Preheat oven to 350 degrees Fahrenheit.

  2. In the bowl of an electric mixer, on medium speed, beat together oil and sugars until combined.

  3. Add vanilla, milk, and flour; beat until smooth. Add chocolate chips; stir to distribute evenly.

  4. 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

  1. In the bowl of an electric mixer, on medium speed, beat together oil and sugar until combined.

  2. Add vanilla, baking powder, and eggs. Beat until smooth. Reduce mixer speed to low; add flour and cocoa. Beat until combined.

  3. 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.

  4. Bake for 40 minutes. Remove from oven; set aside to cool.

Acknowledgement

Tips:

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.

Notes:

This pie freezes well in an airtight container. If reheating it to serve warm, reheat uncovered.

Variations:

Instead of baking in a graham cracker crust, bake these in six individual ramekins. They’ll only need about 25 minutes of baking time.

Description:

Reproduced from Something Sweet by Miriam Pascal with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.

 

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5.0 out of 5

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9 Comments

Rochel •

I have extra cookie dough in my freezer-will this work with any cookie dough?

Raquel Malul Kosher.com Team •
Reply to Rochel

Yes it should!

yael •

This is very good and easy.

Rivka Wagner •

Delicious and easy!

Sarah Rosenthal •

What size ramekins are right for this?

Raquel Malul Kosher.com Team •
Reply to Sarah Rosenthal

I would say around a 7 oz ramekin should work.

Hanni Ress •

This was soooo good! We made it for a Yom Tov dessert following the no crust, individual ramekins recommendation … served it with some parve vanilla ice cream … perfection! Thank you for my last minute dessert inspiration! I’m new to this site ;)