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Topic: cookie pie  (Read 2063 times)
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mrs.benjimadden
« on: September 18, 2004 09:25:54 PM »

I made this really good pie a couple of weeks ago and figured I would share it.  First you take chocolate chip cookie dough(or whatever kind you want but thats what i used) and put it in a pie pan and make a pie shell then put vanilla pudding and chopped up banannas in the shell.
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« Reply #1 on: September 19, 2004 10:38:56 AM »

I've often thought of doing this or a "cookie cake" but how do you get it to cook evenly?
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mrs.benjimadden
« Reply #2 on: September 19, 2004 12:50:57 PM »

when i put the cookie dough in the oven in the pan it like expanded so i scrapped out alot of the cookie dough so it was like a regular shell.  and i was thinking next time i could cook the cookies then crumble them and shape them in the pan like you would with a gram cracker crust.
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« Reply #3 on: September 19, 2004 01:02:24 PM »

Why don't you just leave the raising agent out of the cookie dough?
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mrs.benjimadden
« Reply #4 on: September 19, 2004 01:46:34 PM »

i never thought of that, i couldnt of last time though(i used store bought dough)
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« Reply #5 on: September 19, 2004 01:55:55 PM »

what is the rising agent in cookie dough?

that sounds totally good if you could get it to work right.
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mrs.benjimadden
« Reply #6 on: September 19, 2004 02:21:43 PM »

I'm pretty sure it's the baking soda
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« Reply #7 on: September 19, 2004 02:33:57 PM »

huh, you learn something new every day.  i might have to give this a try.  i bet it would be really good with chocolate pudding, actually.  oh man...
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mrs.benjimadden
« Reply #8 on: September 19, 2004 02:39:20 PM »

maybe its just me but i think peanut butter cookie dough with chocolate pudding would be good
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« Reply #9 on: September 19, 2004 04:17:26 PM »

Maybe you could leave the recipe the same and peridically thru the baking and when you pull it out of the oven pat it down, I've done that before for sweet crusts.
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« Reply #10 on: September 19, 2004 04:22:16 PM »

Yes, it's usually baking soda, sometimes baking powder.  Or use plain flour instead of self-raising if that's what you've been using.

Maybe you could leave the recipe the same and peridically thru the baking and when you pull it out of the oven pat it down, I've done that before for sweet crusts.

That reminds me, one tip I heard is to cover the bottom with dried beans, which provide enough weight to stop it from puffing up.
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« Reply #11 on: October 01, 2004 10:07:38 AM »

I've done the bean trick before when blind baking regular pie crusts. I think you want to have parchment paper or something between the beans and your crust though (I am imagining a beany cookie-y mess otherwise). It is a great thing because you can just keep those beans in a jar in the cabinet for many future uses.

And the pie does sound great!
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« Reply #12 on: October 02, 2004 02:27:36 AM »

That sounds really cool, and easy too!  For someone who doesn't even really like pie, I'd be willing to give this one a shot.  The idea of using peanut butter and chocolate pudding sounds like some sort of big inverted Reese's cup.  That might be neat, too, although much too rich for me.
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« Reply #13 on: October 02, 2004 02:46:47 AM »

home ec. teacher expertise: leavening agents in cookies are baking powder or baking soda and steam- but the steam works with eggs, so try no baking powder or baking soda and no eggs- but substitute some extra liqid for the eggs.  An egg is about 1/4 cup Smiley
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« Reply #14 on: October 02, 2004 03:04:27 PM »

home ec. teacher expertise: leavening agents in cookies are baking powder or baking soda and steam- but the steam works with eggs, so try no baking powder or baking soda and no eggs- but substitute some extra liqid for the eggs.  An egg is about 1/4 cup Smiley

Hehe, so you may as well make pastry, and add chocolate chips and sugar!
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stashia
« Reply #15 on: October 03, 2004 12:46:20 AM »

yeah, the main difference would be that for cookies you cream together the butter and sugar while for pastry you "cut in" the butter to the flour- this makes it flakey rather than crispy, chewy or mealy...
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