Posts Tagged ‘crack pie’

Chocolate Chip Cookie Brownie Pie

Cookie Pie with a Buttery brownie filling and chocolate chip cookies. 

Chocolate Chip Brownie Crack Pie. Chocolate chip cookies covered in a buttery brownie filling | Pixiedustkitchen

First of all… excuse the terrible pictures, and the Disney princess plate. I kind of sort of maybe left my ONLY food prop plate at Brian’s house, and didn’t get it until a few days ago- long after this pie had disappeared into our tummies. Improvisation, college style.

Back to the pie. I had some cookies to use up, so I decided to stick them in a pie and pour brownie batter over them. The filling is made of chocolate, butter, sugar, and an egg. No flour, so if you use a gluten free pie crust and cookies, this can easily be made gluten free.

Chocolate Chip Brownie Crack Pie. Chocolate chip cookies covered in a buttery brownie filling | Pixiedustkitchen

The filling is rich and buttery, and tastes like a super fudgy brownie, thanks to the lack of flour. Plus, with a premade crust and cookies, this pie is super easy to make! It will serve quite a few people- with how rich it is, only small slices are needed. 40 minutes, and you’re done. The perfect, quick dessert for the chocoholic in your life!

5.0 from 1 reviews
Chocolate Chip Cookie Brownie Pie
Buttery and fudgy brownies filled with chocolate chip cookies and baked in a pie crust!
  • 1 cup (2 sticks) butter
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup cocoa powder
  • 2 C chopped Chips Ahoy style cookies (about 16)
  1. Preheat oven to 350˚F.
  2. Roll out pie crust and place in 9-inch pie tin.
  3. Melt butter and mix in sugar and cocoa powder. Add eggs.
  4. Place cookies in pie crust. Pour over chocolate mixture.
  5. Bake for 15-20 minutes, or until filling is pulling away from crust.

Related Recipes…

Chocolate Oreo Rolled Cookies


Colonial Apple Pie


Cake Batter Pie


Cake Batter Pie

A few months ago I made a Chocolate Chip pie for date night at Brian’s house, and we both agreed it was one of the best things I’ve made. Three days later, he returned an empty pie tin to my house- his family polished off everything we didn’t eat.


But I wanted to make it better. I wanted to make this recipe my own. And so I thought- What makes things better? What is something food bloggers love? What can I do to change this recipe? Then it hit me- Cake batter. Cake batter posts are everywhere. Round-ups, cookies, puppy chow, popcorn, cinnamon rolls… the recipes you can find with cake batter flavor are nearly endless. So I’m throwing one out there into the mix, combining three of my favorite things- cake batter, cookies, and pies. And the best part is, no actual cake mix is used! Instead, I used a combination of butter, almond, and vanilla extracts to create the cake batter taste. Butter extract and flavor can be bought at craft stores, specialty baking stores, or online. I used Wilton brand that I got from AC Moore. Almond extract can also be bought at craft stores and and in the baking aisle of most grocery stores.


The base recipe is from a cookbook I got for Christmas a few years ago from a friend of mine called Your Favorite Brand Name Chocolate Cookbook for a chocolate chip pie. I simply removed the chocolate chips, and added sprinkles and a mixture of extracts to give it a cake batter taste… without using any cake mix.

Ray Ban outlet

  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1 tsp almond extract
  •  1/4 tsp butter flavor.
  • 1/2 c flour
  • 1/2 scant c sugar
  • 1/2 c brown sugar
  • 1 c (2 sticks) butter, softened to room temperature
  • 1/4 c sprinkles
  • 1 pie crust for a 9-inch pie pan. (I use my perfect pie crust that has served me well for 12 years. Store bought or your own favorite recipe will work just as well.)
  1. Preparation: Preheat oven to 325˚ F. Spray 9-inch pie pan. Roll out pie crust and place in pan.
  2. Beat eggs in mixer on high until foamy. Mix in extracts.
  3. In a small bowl, mix together flour, sugars, and salt. Mix into egg mixture.
  4. Beat in butter and stir in sprinkles. Bake for 45-55 minutes or until a knife inserted in the middle comes out clean. Let cool for a few minutes for the filling to firm up. Serve warm.

Leftovers can be kept in the refrigerator for 3-5 days. When reheating, heat slice in microwave for 15-30 seconds.