This Chocolate Chip Cookie Pie is a beautiful and delicious dessert to serve at any special occasion.
The combination of chocolate chip cookies and ice cream is sure to please everyone’s sweet tooth.
What makes this pie even better is it’s practicality. When hosting a crowd, this dessert is a dream to serve—just slice and let your guests enjoy. No scooping, plating, or extra effort required. It’s simple, stunning, and absolutely delicious—a perfect addition to any celebration!
Yields: 2 Pies
You will need:
- your favorite chocolate chip cookie dough (we used this recipe from Kosher.com, the recipe made 2 pies)
- 2 fluted square foil pans
- small ice cream scoop
- Viennese crunch
- ice cream
Directions:
- Bake cookie dough in foil pans. (Freezing it after it bakes, will make it easier to pop out of the pan.)
- Using a small ice cream scoop, scoop out 16 scoops of ice cream per pie.
- Freeze scoops on parchment lined tray until ready to serve*.
- Arrange scoops on cookie pies.
- Sprinkle with Viennese Crunch.
(*We prefer to freeze the ice cream separately because it is easier to cut the cookie when it is not frozen.)
This Article by Esther O. originally appeared in Mishpacha Magazine
Photography by Hudi Greenberger
