Today I made a pie.
A sweet, traditional, unassuming pie.
Or did I?
Of course I didn't. You know me better than that by now, don't you?
What I actually made was... well... this.
A cookie cake pie. Or, as I've begun to call it, The Peter, Paul, and Mary.
(Yeah, yeah, just hear me out. I also wanted to call this the Britney, the Circus, or the Threesome, but Peter, Paul, and Mary just seemed classier.)
I'll explain this open-minded, party all-the-time dessert from the ground up. You can make this entire dessert from frozen bits and box mixes if you want. I believe Cakespy was the original poster, but Kitchen Koala has also made it and I followed her confetti cake recipe for my pie.
It's fairly simple. Start with a pie crust (I used a frozen one... because I had it) and add a layer of cookie dough to the bottom (I used a mix... because I had it). Cover the cookie dough with cake batter and bake the whole thing at 350 degrees for 35 minutes to an hour. I've seen different times recommended, but I've also seen squidgier versions of this pie. I baked mine for between 50 and 55 minutes, until the cake tester came out clean. This way, my cake was fully cooked and it didn't fall when it cooled. Perfection.
Where I diverged from my cookie cake pie predecessors was in the topping. Cakespy used vanilla buttercream and Kitchen Koala used a cream cheese icing. How-ev-er, this was far too sweet a prospect for me. I love sweet, but even I have to draw the line somewhere.
So I topped my pie with Julia Child's Italian Meringue and popped it under the broiler for a minute or so. The meringue is light as air and allows the pie crust, chocolate chip cookie, and vanilla almond confetti cake flavors to shine. You got all that, right?
I hope so. Because having all these fantastic flavors all in one bite is an amazing experience.
If the word "mouthgasm" doesn't mean anything to you, then make this pie, eat a slice, and call me later.