Chocolate Chip Cookie Dough Pi(e) to Mark Pi(e) Day {with vanilla bean ice-cream}

I know, I’m a day late with this. I guess that’s what happens when “life” happens! I baked this pi(e) to mark pi(e) day! See, yesterday was March the 14th of the year 2015, or 3.14.15 = the first five digits of the number pi. It’s a confluence that won’t happen again for a century! In my book, that is definitely worthy of a decadent pie!

Anyway, I baked the pie and meant to photograph it once it had cooled down after watching our youngest play rugby. Yet when we got back, one of our pups was very under the weather with a sore belly. Not eating. Shivery. She’s a senior little pup, diabetic and her blood sugar levels were very low. So that was the end of any pi(e) photo session! I nursed and dropper-fed her sugary water and kept her comfortable. I’m now pleased to say she is 100% better! Yay! and so here is your obscenely decadent chocolate chip cookie dough pi(e) with homemade vanilla ice cream! Of course, you can use ready-made ice cream but I didn’t have any to hand. You can’t have cookie pie and no ice-cream so I just made a batch. If you are in a hurry to make some easy ice-cream, you can omit the eggs but the it won’t be as creamy.

DECADENT CHOCOLATE CHIP COOKIE DOUGH PI(E) AND HOMEMADE VANILLA BEAN ICE CREAM

  • Time: 1 ½ hours
  • Difficulty: easy
  • Print

Ingredients:
1 cup unsalted butter
1 cup white sugar
1 cup brown sugar
2 egg
1 tsp vanilla
2 ⅓ cup of flour
1 tsp of baking powder
1 tsp of baking soda
2 ½ cup of baby oatmeal cereal with no flavor. In the US use Gerber Oatmeal Cereal (single grain – see photo). In the UK use ReadyBrek cereal. If you can’t find either, grind 1 ¼ cups of oatmeal in a spices or coffee grinder
12 oz of milk chocolate chips (see notes)
10 oz of Kraft caramel bites or Werther’s caramels chopped up
¼ cup of double cream
Pinch of salt

Instructions:
Pre-heat oven to 325°F
Grease a 9″ pie dish line the bottom with parchment paper
Melt butter and sugar then add to mixer bowl and mix until nice and creamy
Add egg and vanilla – mix
Mix flour, oatmeal, pinch of salt, baking powder and baking soda until well combined
Add to the butter/sugar/egg mixture
Add chocolate chips for chocolate chips cookies
Melt the caramel bites and cream over very low heat – keep warm
Split the dough in two
Shape one of the dough pieces into the bottom of the pie dish
Pour over the melted caramel
On plastic wrap, shape the rest of the cookie dough into a circle of approximately 9″
Place it on top of the caramel and first dough layer
Cover the pie dish with foil and bake for 20 minutes
Remove foil and bake for a further 10 minutes
Let the pie cool before slicing

Ingredients for vanilla bean ice cream:
2 vanilla beans
3 cups heavy cream
1 cup whole milk
1 1/2 cups sugar
3 large eggs

Instructions for vanilla bean ice cream:
Slice the vanilla beans lengthwise in half and scrape the seeds into a large heavy pan
Add in the pods, cream, milk, and sugar
Bring mixture just to a boil, stirring occasionally, and remove pan from heat
In a large bowl lightly beat the eggs
Add hot cream mixture to eggs in a slow stream, whisking, then strain the mixture back into the pan
Cook custard over low heat, stirring constantly, until a thermometer registers 170°F – Do not let it boil)
Cover the surface of the custard with plastic wrap or with wax paper
Pour custard again through a sieve into a clean bowl and cool
Freeze custard in an ice-cream maker, in 2 batches if necessary
Transfer ice cream to an airtight container and put in freezer to harden
Ice cream can be made up to 1 week ahead

Notes:
Melting the butter and sugar together first is crucial to this recipe (for flavor and texture).
The oatmeal cereal keeps the cookies dough moist and chewy without a hint of grainy oatmeal in it. I have found that oatmeal flour doesn’t work as well as baby oatmeal cereal.
Not a fan of the toll house chocolate chips. Guittard or Ghirardelli are best.

© 2014-2015 Caroline’s Family Kitchen and CarolinesFamilyKitchen.com

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