Cake Batter Cookie Pie

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 cup Brown sugar, packed
  • 1/2 cup Granulated sugar
  • 1/2 cup Milk chocolate chips
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 1/2 cup White chocolate chips

• Bread & Baked Goods

  • 1 Pie crust, homemade or refrigerated

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 tsp Butter extract

• Other

  • 1/2 cup sprinkles (use “jimmies” for best results

Found on crazyforcrust.com

Description

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup brown sugar, packed
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon butter extract (see note)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups all purpose flour
• 1/2 cup sprinkles (use “jimmies” for best results)
• 1/2 cup white chocolate chips
• 1/2 cup milk chocolate chips
• 1 pie crust (homemade or refrigerated)

Directions

• Preheat oven to 350°F. Place butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Cream until smooth. Add eggs and extracts and mix until smooth. Add baking powder and salt, mix, then slowly add flour and mix until just combined. Stir in sprinkles, white chocolate and milk chocolate chips. Unroll pie crust into a 9” pie plate and crimp edges as desired. Place dough into the pie plate and press to flatten. The dough is very wet, it’s helpful if you spray your hands with cooking spray or dampen them before spreading the dough evenly in pie plate. Place pie on a cookie sheet and bake for 38-44 minutes until the crust is browned and the pie is browned on top. The center will be slightly jiggly but not too much so - it’ll finish baking as it cools. Cool completely before slicing. Serve plain or with ice cream or whipped cream. Store covered at room temperature or in the refrigerator for up to 3 days.