Black-and-White Cookie Pie Recipe
Nov 27, 2015 19:09:30 GMT -5
Post by Shoshanna on Nov 27, 2015 19:09:30 GMT -5
Black-and-White Cookie Pie Recipe
New York's classic two-toned cookie is beloved, as is pie, generally, so combining these two elements is mad logical. This rich and creamy no-bake pie uses crushed Nilla cookies for the crust, and an unholy amount of chocolatey sweet stuff. Look to the cookie... pie!
Total Time: 40 minutes, plus chilling time
Yield: 8 servings
Ingredients:
For the crust:
½ cup (1 stick) unsalted butter
3 ounces white chocolate chips
1 ½ cups (about 7 ounces) Nilla wafer cookie crumbs
For the chocolate filling:
½ cup heavy whipping cream
1 tablespoon unsalted butter
4 ounces semisweet chocolate chips
½ teaspoon vanilla extract
For the cream filling:
¾ teaspoon unflavored gelatin
1 ½ tablespoons boiling water
1 ½ sticks unsalted butter, at room temperature
⅓ cup confectioners sugar
¼ cup heavy whipping cream
1 teaspoon vanilla extract
For the icing:
3 cups powdered sugar
¼ cup boiling water
1 tablespoon Dutch-processed cocoa powder
Directions:
Make the crust:
Melt butter and white chocolate in the microwave or on the stovetop; stir until combined and smooth. Stir in cookie crumbs. Press crumb mixture onto the bottom and up the sides of a 9-inch pie plate. Chill until firm, about 30 minutes.
Make the chocolate layer:
Heat cream and butter in the microwave or on the stovetop until mixture is hot (do not boil). Put chocolate and vanilla in a medium glass or metal bowl. Remove cream from heat and pour over chocolate and vanilla. Let it sit for 5 minutes then whisk until smooth. Pour into bottom of the crust and chill until chocolate ganache is firm, about 30 minutes.
Make the cream layer:
Sprinkle gelatin over boiling water in a small bowl. Whisk with a fork until gelatin has dissolved. Beat butter and sugar together until light and fluffy. Add milk, vanilla, and gelatin; mix until well combined. Spread over the chocolate layer and chill for another 30 minutes.
Make the icing:
Place the powdered sugar and boiling water in a bowl; stir well to combine. Spread half of the icing on half of the pie. Return pie to the fridge. Add cocoa powder to the remaining icing; stir well to combine. Spread chocolate icing over the other half of the pie. Let it set in the fridge for another 10 minutes before slicing.
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New York's classic two-toned cookie is beloved, as is pie, generally, so combining these two elements is mad logical. This rich and creamy no-bake pie uses crushed Nilla cookies for the crust, and an unholy amount of chocolatey sweet stuff. Look to the cookie... pie!
Total Time: 40 minutes, plus chilling time
Yield: 8 servings
Ingredients:
For the crust:
½ cup (1 stick) unsalted butter
3 ounces white chocolate chips
1 ½ cups (about 7 ounces) Nilla wafer cookie crumbs
For the chocolate filling:
½ cup heavy whipping cream
1 tablespoon unsalted butter
4 ounces semisweet chocolate chips
½ teaspoon vanilla extract
For the cream filling:
¾ teaspoon unflavored gelatin
1 ½ tablespoons boiling water
1 ½ sticks unsalted butter, at room temperature
⅓ cup confectioners sugar
¼ cup heavy whipping cream
1 teaspoon vanilla extract
For the icing:
3 cups powdered sugar
¼ cup boiling water
1 tablespoon Dutch-processed cocoa powder
Directions:
Make the crust:
Melt butter and white chocolate in the microwave or on the stovetop; stir until combined and smooth. Stir in cookie crumbs. Press crumb mixture onto the bottom and up the sides of a 9-inch pie plate. Chill until firm, about 30 minutes.
Make the chocolate layer:
Heat cream and butter in the microwave or on the stovetop until mixture is hot (do not boil). Put chocolate and vanilla in a medium glass or metal bowl. Remove cream from heat and pour over chocolate and vanilla. Let it sit for 5 minutes then whisk until smooth. Pour into bottom of the crust and chill until chocolate ganache is firm, about 30 minutes.
Make the cream layer:
Sprinkle gelatin over boiling water in a small bowl. Whisk with a fork until gelatin has dissolved. Beat butter and sugar together until light and fluffy. Add milk, vanilla, and gelatin; mix until well combined. Spread over the chocolate layer and chill for another 30 minutes.
Make the icing:
Place the powdered sugar and boiling water in a bowl; stir well to combine. Spread half of the icing on half of the pie. Return pie to the fridge. Add cocoa powder to the remaining icing; stir well to combine. Spread chocolate icing over the other half of the pie. Let it set in the fridge for another 10 minutes before slicing.
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