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2024-05-07 02:15:05
Chocolate-Chip Cookie Icebox Pie
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Servings: 10
Servings: 10
Ingredients
- 2½ cups heavy whipping cream
- 4 cup packed plus 1 Tbs. light-brown sugar
- 14 tsp. pure vanilla extract
- 118.2-oz. pkg. chocolate-chip cookies (such as Chips Ahoy! Family Size)
- 4 cup mini semisweet chocolate chips
Steps
- Beat cream, brown sugar, and vanilla in the bowl of a stand mixer fitted with a whisk attachment on medium speed until starting to thicken, about 1 minute.
- Raise mixer speed to medium high; beat until medium to stiff peaks form, 3 to 4 minutes.
- Spread about 1½ cups of the whipped-cream mixture on the bottom of a 9-in. pie plate.
- Top evenly with a single layer of cookies (all facing up), breaking cookies as needed to fill any gaps and create a solid layer.
- Repeat layers of whipped cream mixture and cookies 2 additional times (for 3 layers total of each).
- Spread top of pie with remaining whipped-cream mixture, using the back of a spoon or a small offset spatula to swirl.
- Loosely cover with plastic wrap, and refrigerate at least 6 hours or up to 12 hours.
- Just before serving, remove plastic wrap and sprinkle chocolate chips around pie's perimeter.
- Pie may be wrapped lightly in plastic wrap and stored in refrigerator for up to 3 days.
Notes
- Originally published in Parents Magazine June 2021