Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Chipwich Pie
Getting reviews...
- Level: Easy
- Total: 6 hr
- Active: 40 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 431
- Total Fat
- 26 g
- Saturated Fat
- 15 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 1 g
- Sugar
- 34 g
- Protein
- 5 g
- Cholesterol
- 89 mg
- Sodium
- 225 mg
Chipwich, the iconic ice cream sandwich of chocolate chip cookies and vanilla ice cream, is the source of inspiration for this pie. The key here is making your own chocolate chip cookie dough, which gets baked as the crust and into mini cookies that decorate the top of the pie. And, most importantly, this cookie stays chewy and is easy to bite through even when frozen.
- Level: Easy
- Total: 6 hr
- Active: 40 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 431
- Total Fat
- 26 g
- Saturated Fat
- 15 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 1 g
- Sugar
- 34 g
- Protein
- 5 g
- Cholesterol
- 89 mg
- Sodium
- 225 mg
Ingredients
For the Crust and Cookies:
For the Filling and Topping:
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Directions
- Make the crust: Preheat the oven to 425 degrees F. Coat a 9-inch pie dish with cooking spray and line a baking sheet with parchment paper.
- Whisk together the flour, cornstarch, salt, baking soda and baking powder in a medium bowl until combined. In a large bowl, beat together the butter and brown sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low and beat in the flour mixture until mostly combined with some floury bits. Add the mini chocolate chips and beat again on low speed until the cookie dough is fully combined.
- Pat 1 1/2 cups of the dough into the bottom of the prepared pie dish using a rubber spatula. Refrigerate until the dough is firmer and no longer sticky to the touch, about 30 minutes.
- Meanwhile, bake the cookies: Scoop teaspoon-size mounds of the remaining dough 2 inches apart on the prepared baking sheet (you should make at least 10 cookies). Bake until golden at the edges, 6 to 8 minutes. Let cool completely on the baking sheet.
- Reduce the oven temperature to 375 degrees F. Remove the crust from the refrigerator and press the dough all the way up the sides of the dish (it doesn’t have to be perfect); if the dough is still sticky, line it with a sheet of plastic wrap before patting and pressing. Bake until the crust is puffed and browned and a toothpick inserted into the center comes out with just a few crumbs, 20 to 22 minutes; the sides will have slumped a little, so immediately push the crust back up the sides with the back of a spoon and even out the bottom while still soft. Let cool completely.
- Fill the cooled crust with the softened ice cream and spread the top to flatten. Freeze until firm, at least 4 hours.
- Make the topping: Beat together the heavy cream, confectioners’ sugar, vanilla and salt in a large bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Spread the whipped cream over the pie. Sprinkle some mini chocolate chips on top. Stand up the cookies in the whipped cream. Freeze again until the topping is firm but not completely frozen, 30 to 40 minutes. Let sit 10 minutes at room temperature before slicing.
