Monster Cookie Pie is jam-packed with all your favorite flavors. Such a fun and tasty dessert!
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
TO MAKE THE CRUST:
- 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.
- Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.
- Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 hours.
- 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.
- Lightly flour a work surface. Roll out the dough into a circle about 1/8-inch thick.
- 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:
- Preheat oven to 350°F.
- Combine the butter, sugar, brown sugar, eggs, and vanilla until thoroughly combined.
- Add the flour and salt, and mix just until combined.
- Stir in the desired add-in ingredients.
- Transfer the filling to the chilled crust. If desired, place pretzels over the top of the filling.
- Bake 45 to 50 minutes, or until the crust is golden brown and the center of the pie is set.
- Allow to cool at least 10 minutes before serving.
This recipe includes my go-to pie crust. If you have a different recipe you prefer, feel free to use that.