Chipwich Pie
Inspired by the iconic Chipwich—chocolate chip cookies sandwiched with vanilla ice cream—this Chipwich Pie elevates the classic treat with a homemade twist. The centerpiece is rich chocolate chip cookie dough, which serves double duty as a crust and decorative mini cookies on top. Best of all, the cookie stays chewy and easy to bite through even when frozen, making every slice a delightful blend of crunch and cream.
Recipe Details
Level: Easy
Total Time: 6 hours (includes freezing)
Active Time: 40 minutes
Yield: 10 to 12 servings
Ingredients
For the Crust and Cookies:
Flour
Cornstarch
Salt
Baking soda
Baking powder
Butter
Brown sugar
Egg
Vanilla
Mini chocolate chips
For the Filling and Topping:
2 14-ounce containers cookie dough ice cream, softened
Heavy cream
Confectioners’ sugar
Vanilla
Salt
Directions
Make the Crust and Mini Cookies
Preheat your oven to 425°F. Coat a 9-inch pie dish with cooking spray and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, cornstarch, salt, baking soda, and baking powder until well combined.
In a large bowl, use a mixer to beat the butter and brown sugar on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla, then beat until smooth.
Reduce the mixer speed to low and gradually stir in the flour mixture, stopping when just combined (some floury bits are okay). Fold in the mini chocolate chips and mix on low until fully incorporated.
Press 1 1/2 cups of the dough into the bottom of the prepared pie dish using a rubber spatula. Refrigerate for 30 minutes until the dough firms up and loses its stickiness.
While the crust chills, bake the mini cookies: Scoop teaspoon-sized mounds of the remaining dough onto the baking sheet, spacing them 2 inches apart (you’ll need at least 10). Bake until edges are golden, 6 to 8 minutes. Let cool completely on the sheet.
Bake the Crust
Lower the oven temperature to 375°F. Remove the crust from the refrigerator and press the dough up the sides of the dish (a rustic look is fine!). If sticky, use plastic wrap to help shape it.
Bake the crust until puffed and browned, with a toothpick inserted in the center coming out with a few crumbs, 20 to 22 minutes. Immediately after removing from the oven, use the back of a spoon to push the sides back up (they will slump) and even out the bottom while still soft. Let cool fully.
Assemble the Pie
Fill the cooled crust with softened cookie dough ice cream, spreading it evenly to flatten the top. Freeze for at least 4 hours until firm.
For the topping: In a large bowl, beat the heavy cream, confectioners’ sugar, vanilla, and a pinch of salt on medium-high speed until stiff peaks form, about 2 minutes.
Spread the whipped cream over the frozen pie. Sprinkle with mini chocolate chips and stand the cooled cookies upright in the cream around the edges.
Freeze again for 30 to 40 minutes until the topping is firm but not rock-hard. Let sit at room temperature for 10 minutes before slicing to soften slightly.
