New York's classic two-toned cookie is beloved, as is pie, generally, so combining these two elements is mad logical. This rich and creamy no-bake pie uses crushed Nilla cookies for the crust, and an unholy amount of chocolatey sweet stuff. Look to the cookie... pie!
Recommended Video
Drink
This Boozy Hot Cocoa Is 20 Pounds
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.