Chocolate Chip Cookie Cake Pie

In case you hadn't heard the word, CakeSpy is 10 years old. As such, I've been revisiting some of my all time favorite recipes. Today? COOKIE CAKE PIE.

OK, so the Cookie Cake Pie I made in 2009 really kind of went viral, you guys. It was featured all over the interwebz and believe it or not, it even has its own Wikipedia entry (yes, proud moment). 

I mean, it was a brilliant idea. The basic premise was "cookies? cake? pie? why decide?". Genius might not be quite the right word, but it's the first one that comes to mind.

I decided the other day it was about time that I make it again. I didn't refer back to the old recipe, but instead just kind of winged it and kept it simple, with a construction punctuated with plenty of chocolate chips. It tasted just as good as I remembered.

The nice thing about this recipe is that you can make it using whatever components you like. Use your favorite pie crust, cookie dough, cake batter, and frosting. It can all be store bought or homemade. The bake time can vary but just keep an eye on the thing and you'll be fine.

Give this baby a try, if you never have! It's a little naughty, incredibly high carb, and intensely delicious. 


Makes 1 pie

  • 1 unbaked pie crust
  • Cookie dough 
  • 1 box cake mix, batter mixed to package specifications 
  • A big ol batch of frosting (I used a can of Funfetti Frosting, but sadly I had poached the sprinkles from it so I had to use edible glitter to garnish)

Start by preheating the oven. I preheated to 350, because that's just always a good moderate place to start.

Place your cookie dough in the pie crust. Me, I happened to have about 10 portions of this "egg free" cookie dough so I just plopped them right in the crust. There were two types, whole wheat and all purpose flour cookie dough, I figured a little extra health couldn't hurt, right? 

On top of the cookie dough, pour a big ole bunch of the cake batter. Me, I used vanilla cake batter but stirred in a handful of chocolate chips to help it match the cookie dough. Now, this is important: you probably will not need the entire batch of batter, particularly depending on how full the crust is after the cookie dough. Basically, don't overfill. You can use that extra to bake some cupcakes or make pancakes, you know? 

Put your pie unit into the oven. Bake until golden on top and a toothpick inserted in the center comes out clean. For me, this took about 30 minutes, but depending on the type of cake batter and cookie dough you use, plus your oven, this could vary. Use your senses. 

Remove from the oven, let cool, then frost (generously). Garnish with sprinkles, edible glitter, whatever feels great to you. 

Serve in big fat slices. Thank your lucky stars that you've tasted this and can die happy now.

What kind of cookie cake pie flavor combo would you like to make?