MONSTER COOKIE PIE

Monster Cookie Pie is jam-packed with all your favorite flavors. Such a fun and tasty dessert!

INGREDIENTS

FOR THE CRUST:

•  1 & 1/4 cups (150g) all-purpose flour
•  1 teaspoon granulated sugar
•  1/2 teaspoon salt
•  1/2 cup (113g) cold unsalted butter, cut into 1/2-inch cubes
•  2 to 4 tablespoons cold water

FOR THE FILLING:

•  1/2 cup (113g) unsalted butter, melted and slightly cooled
•  1/2 cup (100g) granulated sugar
•  1/2 cup (100g) firmly packed light brown sugar
•  2 large eggs
•  1 teaspoon vanilla extract
•  1/2 cup (60g) all-purpose flour
•  1/2 teaspoon salt
•  2 cups total of your favorite add-ins, such as chocolate chips, chopped nuts, toffee bits, coconut, etc.
•  about 8 pretzel twists, optional

INSTRUCTIONS

TO MAKE THE CRUST:

1. Whisk together the flour, sugar, and salt in a large bowl. Add the butter and mix with a pastry blender or fork until the mixture resembles coarse meal and the butter is the size of small peas.
2. Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.
3. Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 hours.
4. Remove the dough from the refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until slightly softened but still cold.
5. Lightly flour a work surface. Roll out the dough into a circle about 1/8-inch thick.
6. Transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired. Place the pie plate in the refrigerator while you make the filling.

TO MAKE THE FILLING:

1. Preheat oven to 350°F.
2. Combine the butter, sugar, brown sugar, eggs, and vanilla until thoroughly combined.
3. Add the flour and salt, and mix just until combined.
4. Stir in the desired add-in ingredients.
5. Transfer the filling to the chilled crust. If desired, place pretzels over the top of the filling.
6. Bake 45 to 50 minutes, or until the crust is golden brown and the center of the pie is set.
7. Allow to cool at least 10 minutes before serving.

NOTES

This recipe includes my go-to pie crust. If you have a different recipe you prefer, feel free to use that.