I wanted to share a recipe that I made last week on a TV segment. It’s so good, and a perfect summer dessert to serve! Best of all, it’s super easy to make. You can make the cookie crusts ahead of time and freeze them, and top them at the last minute. Just make sure to let them thaw a few hours before serving.
The reason that I’m a little loose with the baking times, is that it depends on the size of your pie plates. I tested the recipe using 6-inch individual pans. Glass, metal and ceramic all work really well. Just make sure not to over bake them. I would check them at the 12 minute point, by doing a touch test. If the center of the cookie pie feels somewhat firm but still soft to the touch (meaning you could leave an indent in the top, but it’s golden and firmer on the edges), then it’s probably done. They took about 14-15 minutes in my oven. Let me know if you give these a try, and if you have any questions.
Oh, and you can make these cookie pies with gluten-free or regular flour. So easy to customize, right?
I’m also including the video here as well.
xo Julie
[yumprint-recipe id=’14’]
