Rachel Kuzma/Thrillist

Black-and-White Cookie Pie Recipe

Total Time:  40 minutes, plus chilling time
Yield:  8 servings

Ingredients:

  • ½ cup (1 stick) unsalted butter
  • 3 ounces white chocolate chips
  • 1 ½ cups  (about 7 ounces) Nilla wafer cookie crumbs
  • ½ cup heavy whipping cream
  • 1 tablespoon unsalted butter
  • 4 ounces semisweet chocolate chips
  • ½ teaspoon vanilla extract
  • ¾ teaspoon unflavored gelatin
  • 1 ½ tablespoons boiling water
  • 1 ½ sticks unsalted butter, at room temperature
  • ⅓ cup powdered sugar
  • ¼ cup heavy whipping cream
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • ¼ cup boiling water
  • 1 tablespoon Dutch-processed cocoa powder

Directions:

  • Make the crust:
    Melt butter and white chocolate in the microwave or on the stovetop; stir until combined and smooth. Stir in cookie crumbs. Press crumb mixture onto the bottom and up the sides of a 9-inch pie plate. Chill until firm, about 30 minutes.
  • Make the chocolate layer:
    Heat cream and butter in the microwave or on the stovetop until mixture is hot (do not boil). Put chocolate and vanilla in a medium glass or metal bowl. Pour hot cream over chocolate and vanilla. Let it sit for 5 minutes then whisk until smooth. Pour into bottom of the crust and chill until chocolate ganache is firm, about 30 minutes.
  • Make the cream layer:
    Sprinkle gelatin over boiling water in a small bowl. Whisk with a fork until gelatin has dissolved. Beat butter and sugar together until light and fluffy. Add cream, lemon juice, vanilla, and gelatin; mix until well combined. Spread over the chocolate layer and chill for another 30 minutes.
  • Make the icing:
    Place the powdered sugar and boiling water in a bowl; stir well to combine. Spread half of the icing on half of the pie. Return pie to the fridge. Add cocoa powder to the remaining icing; stir well to combine. Spread chocolate icing over the other half of the pie. Let it set in the fridge for another 10 minutes before slicing.