Description

Ever wished you could take the joy of a classic chipwich sandwich and turn it into a show-stopping dessert? Enter the Chipwich Pie—a heavenly combo of a chocolate chip cookie crust, creamy cookie dough ice cream, fluffy whipped cream, and mini cookies on top! This pie brings all the fun of an ice cream sandwich to your table in a sliceable, shareable form.

Ingredients

The Chipwich Pie shines with simple ingredients that pack a punch. Here’s what you’ll need and why each one matters:

For the Crust and Cookies:
- All-Purpose Flour (1 cup):
  - Forms the base of the cookie dough for both the crust and mini cookies.
  - Substitution: Use gluten-free flour for a gluten-free version.
- Cornstarch (1 teaspoon):
  - Keeps the crust and cookies soft and tender.
  - Substitution: Arrowroot powder works in a pinch.
- Kosher Salt (½ teaspoon):
  - Enhances the flavors and balances the sweetness.
  - Substitution: Table salt, but use slightly less (¼ teaspoon).
- Baking Soda (½ teaspoon) and Baking Powder (¼ teaspoon):
  - Help the crust and cookies rise slightly for a chewy texture.
  - Substitution: No direct substitute, but ensure they’re fresh for best results.
- Unsalted Butter (1 stick, at room temperature):
  - Adds richness and a buttery flavor to the cookie dough.
  - Substitution: Margarine or vegan butter for a dairy-free option.
- Light Brown Sugar (⅔ cup, packed):
  - Gives the cookies a caramel-like sweetness and chewy texture.
  - Substitution: Dark brown sugar for a deeper molasses flavor or coconut sugar for a lower-glycemic option.
- Large Egg (1, at room temperature):
  - Binds the dough and adds structure.
  - Substitution: A flax egg (1 tbsp ground flaxseed + 3 tbsp water) for a vegan version.
- Pure Vanilla Extract (½ teaspoon):
  - Enhances the cookie flavor with a warm, sweet note.
  - Substitution: Almond extract for a nutty twist.
- Semisweet Mini Chocolate Chips (½ cup, plus more for sprinkling):
  - Add classic chocolate chip cookie flavor and a bit of crunch.
  - Substitution: Milk chocolate chips, dark chocolate chips, or chopped chocolate.
For the Filling and Topping:
- Cookie Dough Ice Cream (2 14-ounce containers, softened):
  - The star filling, packed with cookie dough chunks for extra indulgence.
  - Substitution: Vanilla ice cream with added cookie dough pieces or chocolate chip ice cream.
- Heavy Cream (1 cup, cold):
  - Whipped into a light, fluffy topping that balances the rich ice cream.
  - Substitution: Whipped coconut cream for a dairy-free option.
- Confectioners’ Sugar (2 tablespoons):
  - Sweetens the whipped cream without making it heavy.
  - Substitution: Granulated sugar or a sugar substitute.
- Pure Vanilla Extract (1 teaspoon):
  - Adds warmth to the whipped cream.
  - Substitution: Skip if unavailable or use a splash of maple syrup.
- Pinch of Kosher Salt:
  - Enhances the whipped cream’s flavor.
  - Substitution: Skip if watching sodium.

Tip: Let the ice cream soften at room temperature for 10–15 minutes to make spreading easier, but don’t let it melt completely.

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Instructions

Step 1: Prepare the Crust and Cookie Dough

Preheat the 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 1 cup flour, 1 teaspoon cornstarch, ½ teaspoon kosher salt, ½ teaspoon baking soda, and ¼ teaspoon baking powder.
In a large bowl, beat 1 stick softened butter and ⅔ cup light brown sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes.
Add 1 egg and ½ teaspoon vanilla extract; beat until combined.
Reduce mixer speed to low and add the flour mixture, beating until mostly combined with some floury bits.
Add ½ cup mini chocolate chips and beat on low until fully combined.
- Tip: If the dough feels sticky, chill it for 10 minutes before shaping.

Step 2: Form the Crust and Cookies

Pat 1½ cups of the dough into the bottom of the prepared pie dish using a rubber spatula. Spread it evenly, but don’t press it up the sides yet.
Refrigerate the crust for 30 minutes until firm and no longer sticky.
Scoop teaspoon-size mounds of the remaining dough onto the prepared baking sheet, spacing them 2 inches apart (make at least 10 cookies).
Bake the cookies at 425°F for 6–8 minutes until golden at the edges. Let cool completely on the baking sheet.
- Tip: Make extra cookies for snacking—they’re irresistible!

Step 3: Bake the Crust

Reduce the oven temperature to 375°F.
Remove the crust from the refrigerator and press the dough up the sides of the pie dish. If it’s still sticky, line with plastic wrap before pressing.
Bake the crust for 20–22 minutes until puffed, browned, and a toothpick inserted in the center comes out with a few crumbs.
If the sides slump, immediately push them back up with the back of a spoon while the crust is still soft. Even out the bottom as needed.
Let the crust cool completely in the pie dish.
- Tip: If the crust puffs too much, gently press it down while warm to create a flat base.

Step 4: Fill the Pie

Spread two 14-ounce containers of softened cookie dough ice cream into the cooled crust.
Use an offset spatula to flatten the top for a smooth surface.
Freeze the pie for at least 4 hours until the ice cream is firm.
- Tip: Work quickly to prevent the ice cream from melting. If it gets too soft, freeze for 10 minutes before smoothing.

Step 5: Make the Whipped Cream Topping

In a large bowl, combine 1 cup cold heavy cream, 2 tablespoons confectioners’ sugar, 1 teaspoon vanilla extract, and a pinch of kosher salt.
Beat with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Tip: Chill the bowl and beaters for 10 minutes for faster whipping.

Step 6: Decorate and Freeze

Spread the whipped cream over the frozen pie, covering the top completely.
Sprinkle extra mini chocolate chips on top for a classic chipwich look.
Stand the cooled mini cookies upright in the whipped cream, spacing them evenly for a fun presentation.
Freeze the pie for 30–40 minutes until the topping is firm but not fully frozen.
- Tip: If the whipped cream softens while decorating, freeze for 10 minutes before adding cookies.