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No longer struggle with dipping your cookies in milk when you can make a pie that does it for you.

Cookies 'n' Milk Pie
Prep:

prep time1H

Cook:

cooking time30Min

Servings:

serving time8

Ingredients

  • Chocolate chip cookie crust:

  • 1/2 cup Earth Balance vegan butter, melted

  • 1/2 cup sugar

  • 1/2 cup brown sugar

  • 1 3/4 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/4 cup unsweetened applesauce

  • 1 tablespoon vanilla

  • 1/2 cup vegan semi-sweet chocolate chips

  • Milk pudding:

  • 1/3 cup sugar

  • 2 tablespoons + 1 teaspoon cornstarch

  • 1/8 teaspoon salt

  • 1 cup canned full-fat coconut milk

  • 1/2 cup plain soy milk

  • 1 teaspoon Earth Balance vegan butter

  • 1 teaspoon vanilla extract

Instructions

  1. Combine the flour, baking soda and salt in a medium bowl, set aside.

  2. With an electric mixer, beat the butter with the sugars for three minutes.

  3. Once the butter and sugars are light and fluffy, add in applesauce and vanilla extract. Beat until combined.

  4. Add the flour, baking soda and salt mixture to the wet mixture. Mix until combined. Gently fold in chocolate chips.

  5. Reserve 1/2 cup of cookie dough and set aside. Press the remaining cookie dough evenly into pie tin. Place in fridge for about an hour.

  6. Bake cookie dough crust at 350°F for about 15 minutes, or until golden. Place on cooling rack.

  7. Line a baking sheet with parchment paper. Shape four, 2-inch cookie dough balls out of the reserved cookie dough. Bake at 350°F until cookies are golden, about 6 minutes. Remove from oven and place on a cooling rack.

  8. In a medium saucepan whisk the sugar, cornstarch and salt together, once combined stir in the coconut and soy milks.

  9. Turn heat on to medium, whisking constantly for 6 minutes. Once it's thickened and reached a pudding consistency, remove from heat and add vegan butter and vanilla extract.

  10. Pour milk pudding into the cookie crust. Slice cooled cookies into wedges and place around the edges of the pie. Refrigerate for a few hours or overnight before serving.

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Transcript

- Hey, guys, today I'm making the cookies and milk pie and it's just like having cookies and milk but all in a pie tin so let me show you how to make it. So I'm gonna start by making the cookie dough crust and I'm gonna add in flour, baking soda and some salt. Give that a good whisk and now, I'm gonna cream together the vegan butter with the brown sugar and white sugar. You wanna mix this for about I would say three minutes. I'm gonna add vanilla extract and now I'm gonna add in the apple sauce and this is what I use in substitute of using eggs and it works perfectly for binding just like an egg would do when you're cooking it. Now, I'm gonna take the dry ingredients and put them into the wet ingredients. Mm. Such a beautiful thing when the cookie dough just starts becoming a reality. So now that the cookie dough has come together, I'm gonna fold in the chocolate chips. I like to use the semi-sweet chocolate chip for this and sometimes you kinda have to use your hands for this step so you don't overwork the dough with the spatula and it's kinda fun. Work out all of your stress from the day into this dough. So now that the cookie dough is done, I'm gonna press it into this pie tin but I'm gonna reserve about half a cup of the cookie dough for the top cookie layer. So just keep that in mind or you could also set it aside if that makes you more at ease. So it's pretty simple. I just like to take a good couple handfuls of this dough and press it into the pan and you don't want the crust to be too thick so I kinda work from the center and then work my way up into the corners of the pan. I'm gonna put this in the fridge for about an hour now that it's pressed into the pan. That way, when it bakes, it doesn't immediately melt and it sort of holds its body better. So with the remaining dough, I'm gonna form two or three cookies for the top of the pie. So you want about two inch balls and then just kinda flatten it a little bit so that the cookies bake nice and evenly and round. So I pulled out the crust that was in the fridge for an hour and I'm gonna bake the crust for 15 minutes and the cookies for six minutes. So while the cookies and the pie crust are cooling, I'm gonna make the milk pudding filling and I'm gonna start by mixing together the sugar, the corn starch and the salt. Whisk it together and then I'm gonna whisk in the coconut milk and then soy milk. So give that a good whisk and then I'm gonna put this on medium heat. So now I'm gonna whisk this until it's nice and thick. Alright. So now that it's like pudding, I'm gonna turn off the heat and I'm gonna add in the vegan butter and then I'm gonna add in the vanilla extract and then whisk these two until the butter is nice and melted and the vanilla's totally blended into the pudding. So now, I'm gonna fill the cookie crust with the milk pudding filling. So I'm gonna use the cookies that we baked earlier that are nice and cooled and use one of them for the topping and I'm gonna slice it into about six wedges but you could do whatever size suits your fancy the most. As much as I wanna eat this right now, I'm gonna let it sit in the fridge for about three hours so that the pudding sets nicely. So now, I have my pie that's been setting in the fridge for about three hours and now it's time to slice her up. So I'm just gonna grab the rest of this pie slice. So I didn't do the most perfect slice job but it's just as delicious and I think the messier, maybe the tastier but let's give it a try and see. Oh yeah. Mm. This is so delicious. I hope you give this a try too.

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