Cookie Dough Pie

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So I wasn’t going to post this until tomorrow but I accidentally hit the publish button during my drafting stage.  “I just confused a LOT of people!” Not only that though, as you can see the title is, “Cookie Dough Pie”, and that’s just got the be the worst tease! I figured I better get to writing.  My apologies for the blank email.

blue-facebook-stickerSo I will get to the matter immediately!  But quickly before I do I want to mention that my facebook page is now available!  There’s a link on the sidebar. I almost waited until after the summer but I felt that it would be too long of a wait.  I have an album there of behind the scenes on the making of the stromboli recipe.  I have a lot of pictures from the day I was experimenting! So if you’re curious then please do check it out! 

The dough I’m using for the crust is almost the same as the chocolate crust and is adapted from All Day I Dream About Food’s shortbread crust.  There are minor differences but I do love the way the coconut flour gives this crust some crisp.  I am leaving out the chocolate and adding in shaved chocolate.  The shaved chocolate is more for looks than flavor and is optional.  I mixed the dry ingredients, poured in the butter and it came together very quickly.

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I decided to use my 8 inch round casserole dish for this.  This can be made into bars though using a 9×6 or 8×8 pan.  This would get the calories and carbs down.  I really wanted a little pie though! 

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I lined it with parchment paper so I could easily remove this after baking.  A simple push into the edges with your fingers creates a pie look to the crust. 

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Baked at 350 degrees for 20-25 minutes and there you have it! A fantastic crust.  This needs to cool for about 20 minutes in the pan and then it can be moved to the fridge for about another hour.  I have dreamed of this recipe since last weekend though.  I wanted cookie dough! When I worked at Dairy Queen eons ago we would get huge boxes of cookie dough.  They were shaped like little pellets and came inside a huge bag.  Odd, huh? Tasty though!

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So after whipping this up and letting it chill in the fridge for about 10 minutes I decided to pipe it out on to wax paper to let harden in the freezer.  You can spoon it out with a spoon if you don’t have a piping bag. 

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It takes just 5 minutes for these to harden in the freezer. 

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I put them in a baggy and back into the fridge until I was ready for them! They look great!  I realized at this point that there’s not one egg in this recipe.  If it weren’t for the crust it would almost be entirely no bake! That’s pretty cool.  The rest of the work is just assembly.

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Whip some cream!

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Beat that cream cheese, vanilla and sweetener!

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Get out your fantastic little pie crust.  There’s six servings there I promise! Fold the whipped cream and cheese together.  Then for the part that makes me catch my breath.  Cookie dough!

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All I needed to do then was mound a huge pile on top! 

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There you have it! I didn’t decorate the top of this because the real show will be when you slice it.  Hope to see you on facebook! 

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Cookie Dough Pie
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Crust
  1. 1 cup Almond Flour
  2. 2 tbsp Coconut Flour
  3. 1/4 tsp salt
  4. 1/2 tsp xanthan gum
  5. 4 tbsp butter melted
  6. 1/2 cup sugar equivalent
Cookie Dough
  1. 1/2 cup Almond Flour
  2. pinch of salt
  3. 4 tbsp softened butter
  4. 1 tbsp oil (preferably one that is liquid at room temperature)
  5. 1/2 tsp vanilla extract
  6. 3-4 tbsp sugar equivalent
  7. 2 servings sugar free chocolate chips (about 30 grams)
No Bake Cheesecake
  1. 8 ounces cream cheese
  2. 4 ounces heavy cream (1 cup whipped)
  3. 1 tsp vanilla extract
  4. 1/2 cup sugar equivalent
Instructions
  1. Preheat oven to 350 degrees.
Crust
  1. Combine almond flour, coconut flour, xanthan gum, and salt and mix well with a whisk.
  2. Melt butter and add in the sweetener. Combine with the dry ingredients using a spatula.
  3. Line an 8 inch casserole dish with parchment paper. (9x6 (8x8) baking pan can just be sprayed with cooking oil see chocolate crust recipe for more detail to making these as bars.
  4. Bake for 20-25 minutes until the crust has a light golden brown color.
  5. Let cool in the dish for 10-20 minutes and remove by lifting up parchment paper. Don't try to take it off the paper yet. Move to the fridge to continue cooling for about one hour. It will be ready to handle after that.
Cookie Dough
  1. Measure out almond flour and add in a pinch (1/16 of a tsp) of salt and whisk together.
  2. Cream together softened butter, oil, vanilla, and sweetener (if using granulated mix this in with the dry ingredients).
  3. Fold in chocolate chips and let chill for about 10 minutes in the fridge.
  4. On wax paper spoon or pipe out approximately 20-22 dollops of cookie dough.
  5. Place in the freezer for 5 minutes and then place in a bowl or baggy to chill in the fridge until your no bake cheesecake filling is ready.
No Bake Cheesecake
  1. Whip 4 oz of heavy cream and 1/4 cup sugar equivalent with an electric mixer on high. (you can add a pinch of xanthan gum to the cream and it will whip right up!)
  2. Combine 1/4 cup sugar equivalent with softened cream cheese and vanilla extract until very smooth.
  3. Fold the whipped cream and cream cheese together until full combined.
  4. Fold in cookie dough pieces and spread on to the crust in a big mound.
  5. Let chill for at least an hour.
Up Late Anyway http://www.uplateanyway.com/keto/

60 comments

    • Elizabeth Nimphius says:

      My husband ate the last of this for breakfast! LOL! I think I’m going to try them as bars next and pray it lasts longer! 🙂

  1. Emily says:

    I made this into 12 cupcake sized cheesecakes and it’s so yummy! I think next time I’m going to half the base amount and instead make extra cookie dough;)

    • Elizabeth Nimphius says:

      😀 I need to make this again. That’s a fantastic idea to make them into mini cheesecakes and I can’t say I blame you with the cookie dough. I loved how it came out.

      • Emily says:

        Seriously, it’s so good and it reminds me of cookie dough ice cream. Also loved how it was a no bake cheesecake, so I didn’t have to wait as long before eating it.

    • Elizabeth Nimphius says:

      I would double it and then add an egg. It needs a tsp of baking powder too. 🙂 I’ve never made almond flour cookies with the oil so I’m not sure how it would turn out I can’t see 2 tbsp oil hurting anything drastically though.

  2. Sam says:

    Hi! This looks amazing, but what do you think about subbing your older chocolate crust recipe in this, instead? Would you make any changre and which crust do you honestly think is tastiest? Getting ready to make this now!
    Thank you

  3. Sam says:

    Hi! This looks amazing, but what do you think about subbing your older chocolate crust recipe in this, instead? Would you make any changre and which crust do you honestly think is tastiest? Getting ready to make this now!
    Thank you

  4. Monica says:

    This is an awesome recipe. The first night even after chilled I wasn’t sold on it. The second day….WOW!! This is much better tasting after chilling over night !!! This is one I will make often.

    • Elizabeth Nimphius says:

      Oh! Haha! I love it immediately but it stays good day after day and isn’t disappointing within the week. So I think I get what you mean. 🙂

  5. Maggie says:

    This looks delicious. I am glad to see even though there is several steps to make it that it is not a lot of different ingredients. I have these on hand. Will be trying this soon. Thanks for sharing the recipe. I’ll let you know how it turns out.

  6. Brianna says:

    This looks awesome! Do you know the carb count? You said it’s 6 servings as a pie. If I make it as bars, would you be able to tell me how big each bar should be and how much carbs would be in each bar?

    • Elizabeth Nimphius says:

      I’m really not sure. I can’t go back to see because when my laptop died all the information was lost.

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