Hey y'all...can you believe Halloween is right around the corner. Seems like yesterday "Skully" was making his Spooktacular trivet over on my quilting blog. Well, we've been busy perfecting my Chocolate pie recipe to share with y'all. I've been making this recipe for many years, and it's never let me down. Super easy especially when needed a great dish for hosting or taking to an event. I wanted to challenge myself and step up my pie crust game so to speak so I combined two of my fav's. In my house you can't go wrong with a chocolate chip cookie recipe. I'm sure with y'all too. So, me and Skully decided to make the pie crust out of cookie dough. Yes, we did :-) Needless to say it put this chocolate pie over the top. I will admit making the cookie crust pie crust takes a few steps but trust me it's well worth it. I did use a frozen cookie dough to save time and it worked out great. I love how versatile this recipe is for any occasion. As you can see in pic below, we used the trivet for the Halloween setting for the pie. You still have time to make your trivet. The design is posted on September 12 on my quilting blog and the stunning fabric that Skully used was from White Owl Textiles/Lumin Fabrics. I'm all about giving that personal touch when it comes to entertaining, a handmade trivet showcasing a home cooked recipe. I hope this chocolate pie recipe becomes a staple in your home for all your Holiday entertaining. Thank y'all so much for following & check back soon for more great recipes & home decor for easy entertaining. Enjoy!
Blessed Cooking from My Home to Yours,
Cat
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Spooktacular Cookie Crust Chocolate Pie...
Here's all you need...
* one pkg. 16 oz. Pillsbury Chocolate Chip frozen cookie dough (thawed)
* one box Jello Family size chocolate instant pudding and pie filling.
* 1 1/2 c milk
* one cup cool whip
Tip...I love my Pyrex 9,5 clear glass baking dish. Has beautiful, fluted edges which also makes handling great in/out of oven.
Here's all you do...
* Butter bottom/sides of baking dish and line bottom only with parchment paper.
Tip...I lay my dish on the parchment paper then trace around with pencil and cut just inside line. Easy!
* Place frozen cookie dough on parchment paper until it thaws.
Preheat oven to 350*
* Once completely thawed...using a spoon (use cooking spray on back of spoon so dough doesn't stick) evenly spread cookie dough on bottom and up sides of baking dish.
Bake for about 15-18 minutes (ovens vary) check to see how it's baking and carefully remove to spread evenly again if needed. Cookie dough does rise while baking so doing this step helps keep the form of the pie crust feel.
Keep checking cookie dough to make sure it has completely baked. It will set up once cooled.
Tip...I did a once more fluted edge with spoon when it finished baking:-)
Let completely cool before next step!
* Mix pudding w/ milk using a wire risk...it will be thick.
* Spread 3/4 pudding on top of cookie crust.
* Refrigerate until set.
* Mix remaining pudding with cool whip and spread over chocolate pudding.
* Chill about 4-6 hours or until complete set.
Drizzle chocolate syrup over a slice just before serving and or decorate with Halloween sprinkles.
Enjoy!







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