Giant Chocolate Chip Cookie Pie w/ Fudge Frosting

If you’re supposed to make lemonade when life gives you lemons, then what are you supposed to make when life gives you fudge frosting? I was wondering this last week as I stared down a mound of fudge frosting in my freezer that I had lefotver from making my friend’s birthday cake. I certainly wasn’t going to throw all that out. I mean, that was some incredible, fudgy, decadent frosting. I would eat it by the spoonful like ice cream if I had to. If there’s one thing you can count on, it’s that I never let good food go to waste.

After careful consideration, I dreamed up something truly delicious to do with that residual frosting. I’m talking something even better than taking an over-sized spoon and going to town. We’re going to use the fudgetastic stuff to cover a Giant Chocolate Chip Cookie Pie. You heard it right; a gargantuan cookie packed with enough chocolate chunks to kill you and send you straight to heaven, then slathered in rich, smooth fudge frosting. Somebody hold me down; I can’t resist this much goodness!

I used what I consider to be the best chocolate chip cookie recipe in the world and essentially baked it up in a pie pan as one big cookie. The result was the most perfectly cooked slice of cookie to ever grace my mouth, with a texture so chewy and wonderful that I barely needed to chew. It was exactly the consistency I dream of cookies having. Plus, it baked up good and thick, giving you one substantial slice of soft and chewy chocolatey goodness to sink your chompers into. Top it off with that super satiny fudge frosting, and you’ve got cookieuphoria.

Guess who has a new favorite dessert? This girl!

If my opinion isn’t enough, ask my co-workers. They devoured it, very much appreciating the chocolate-to-cookie ratio and happily commenting on how the frosting was both rich yet light. There was not a crumb left when I came in the next day. If you even remotely enjoy cookies, then you will go coo-coo for this over-sized treat.

A perfectly thick, chewy, and gooey slice of cookie pie buried in frosting? It doesn’t get any better than this.

A Few Tips Before You Get Cooking:

  1. You could also do a nice vanilla buttercream on this. I happen to have the perfect recipe right here!
  2. Top with rainbow sprinkles to make this cookie pie even more fun.
  3. Don’t overbake! If you think it’s done, pull it. Overbaking leads to a less chewy cookie.
  4. You can use all dark or all milk chocolate depending on what you like. I happen to love the mix of semi-sweet and milk.
  5. You gotta use chocolate chunks in this. Chips just don’t cut it!
  6. This would still be awesome without the frosting.
  7. You will probably have leftover frosting. If you don’t have an immediate use for it, you can keep it fresh by storing it in an air-tight container in the freezer for several months.

Giant Chocolate Chip Cookie Pie with Fudge Frosting


For the cookie:
Cookie recipe adapted from Baking Illustrated

  • 2 cups + 2 tablespoons unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 4.4-oz. milk chocolate bar, chopped into chunks (equals about 1 cup of chunks)
  • 1/2 cup additional semisweet chocolate chips

For the frosting:
Frosting recipe adapted from Epicurious

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 3/4 cup sugar
  • 3/4 cup half and half or cream
  • 6 ounces unsweetened chocolate, chopped
  • 4 ounces semisweet chocolate, chopped
  • 1 teaspoon vanilla extract
  • 2 1/2 cups powdered sugar


1. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.

2. With an electric mixer, mix the butter and sugars until thoroughly blended and fluffy. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients while beating at low speed just until combined. Stir in the chips and chunks. Cover and chill the dough in the fridge for at least an hour before continuing.

3.Preheat oven to 325 degrees. Put the dough into an 8×8 pie dish and use your hands to spread out in an even layer that fills the dish. Do not shape to the pan like a crust; this is a cookie! Cover the edges of the pan with strips of aluminum foil to ensure the edges don’t overcook. Bake for 30-45 minutes or until cookie is set and has a crackled top, removing the foil for the last 10 minutes. The edges should be just barely beginning to turn golden, and a tooth pick inserted in the center should come out with crumbs, but not goo. Let cool completely on a wire rack.

4. Meanwhile, make the frosting. Combine butter, 3/4 cup sugar,  and the half and half in a large saucepan. Stir over medium heat until sugar dissolves and mixture simmers. Remove from heat. Add both chocolates; whisk until smooth. Whisk in vanilla. Pour chocolate mixture into large bowl. Sift in powdered sugar; whisk to blend. Press plastic onto surface of frosting. Chill just until firm enough to spread, stirring occasionally, about 1 1/2 hours. Don’t over chill, or you won’t be able to spread it!

5. Spread a generous amount of frosting onto cooled cookie. Slice and serve! Store leftovers in an air-tight container. If you have leftover frosting, you can freeze it.

Mini Strawberry Mousse Pies w/ Golden Oreo Crusts

In the heat of summer, we naturally crave fresh and juicy fruit. We want foods that are light and refreshing, like tall glasses of ice-cold lemonade or frosty fruit popsicles. Any kind of chilled or fruity dessert is ideal. It’s just like how we gravitate to warm and comforting dishes like soup in the dead of winter. Our body asks for the opposite of what the weather provides us in order to create an inner balance.

Ever since the first warm day arrived in CNY, my family has been clamoring for a light summer dessert. I can be very attached to chocolate, so it took a while for their requests to get through to me. I momentarily parted ways with my beloved chocolate desserts to whip up something that would appease my family’s fruity needs. They mentioned fruit pie, which is all fine and dandy, but I wanted something a bit more fun.

After a bit of brainstorming, my mind gave birth to these Mini Strawberry Mousse Pies. Besides being insanely adorable, they are the perfect summer dessert. I decided to miniaturize them because food is just so much more fun that way. There’s something to be said for having your own personal pie and not having to share.

My next twist on these tiny pies was a Golden Oreo cookie crust. Regular Oreos are a common crust component. In fact, Oreo cookie crusts may be my favorite kind of crust of all. So I figured, if you can make a crust out of original Oreos, then why not Golden Oreos? It worked out beautifully, creating a sweet vanilla-flavored crust that was delightfully golden and crisp.

The Golden Oreo crust was the perfect base to cradle the lusciously light and fluffy strawberry-mascarpone mousse. By combining pillowy fresh whipped cream with creamy mascarpone, you get a mousse that’s wonderfully light and airy yet rich and creamy at the same time. It’s just heavenly. I made the mousse with fresh ripe strawberries so you really get that wonderful, real flavor. No artificial stuff here! Plus, that slight tartness of the berries perfectly balances out the sweet Golden Oreo crust.

Since these pies are chilled, they are wonderfully refreshing on a hot day. Their mini size makes them great for parties and get-togethers. You can make them early in the day then store them in the fridge until you’re ready to dive in. Between their fresh fruit flavor, light filling, and beautiful pink color, these teeny-tiny pies are made for summertime.

A Few Tips Before You Get Cooking:

  1. Like I mentioned above, I encourage doing this as a make-ahead dessert. The longer the pies chill, the better the flavors will infuse.
  2. These are quick and easy to make, so you have no excuse not to try them.
  3. If you’re not a pie person, you can serve the strawberry-mascarpone mousse in a glass. That stuff is certainly good enough to eat straight up with a spoon. In fact, my mother prefers it that way.
  4. You could do a Nilla wafer crust instead, although the Golden Oreo version is a refreshing new twist that I highly recommend.
  5. Top with fresh whipped cream to take these over the top.
  6. If you can’t find the mini cake pans I use, you could use ramekins instead.
  7. In order to make sure your whipped cream whips up quick, and especially since it’s warm out now that it’s summer, you should pop your mixing bowl into the freezer for a few minutes before whipping.

Mini Strawberry Mousse Pies with Golden Oreo Crusts
By The Smart Cookie Cook

Yield: 5 mini pies


  • 24 Golden Oreo Cookies (I used Double Stuf)
  • 4 tbsp. butter (1/2 stick), melted
  • 2 cups heavy cream, chilled
  • 1 1/2 cups powdered sugar
  • 12 strawberries with the leaves sliced off, plus 5 whole strawberries for garnish
  • 2/3 cup mascarpone cheese, at room temperature
  • 1 tsp. vanilla extract

Special Equipment: 5 4.5-inch round cake pans or ramekins


  1. Preheat oven to 350 degrees F. In a food processor, crush the cookies until they resemble a fine crumb. Pour into a small mixing bowl with the melted butter and stir until well-combined. Distribute the mixture evenly among the 5 pans. Use your fingers to press the crumbs down into a thin, well-packed crust and form it to the shape of the pan. Bake crusts for 5-10 minutes or until golden brown. Set on wire racks to cool.
  2. While the crusts cool, make the filling. In a large mixing bowl (preferably one that has been chilled), beat the heavy cream and powdered sugar until stiff peaks form. Be careful not to over-beat or you’ll have butter. Cover and store in fridge.
  3. Place the strawberries in a food processor and puree until completely smooth, about 5-10 minutes. Pour the juice into a mixing bowl with the mascarpone and vanilla extract and whisk until well-combined. Retrieve the whipped cream from the fridge and fold in the mascarpone-strawberry mixture just until well-combined. The mousse should be one color. Cover and store in fridge until pie crusts are completely cooled.
  4. To assemble the pies: Fill a large ziplock bag with the mousse, pushing it down to one corner of the bag. Snip off that corner to create a piping bag. Twist the top of the bag to seal the mousse in the bag then pipe into cooled crusts. Be generous; you have more than enough mousse. Piping is quicker, but if you don’t want to pipe the mousse, you can just spoon it into the crusts.
  5. Top pies with additional strawberries or whipped cream. Store in fridge until ready to eat. I recommend letting them chill at least 4 hours before serving. If you have leftover mousse, store in the fridge in an air-tight container.

Banana S’mores Cream Pie + Video

For weeks, a box of graham cracker crumbs has been mockingly staring at me from the inside of the pantry. Every time I went in there for something, I saw the smug box taunting me as it cackled, “You’ll never think of something to do with me! I’m going to sit in here for weeks and go stale! HAHAHAHA!” And each time the graham cracker crumbs and I came face to face, I became more and more frustrated. The pressure was mounting to find a good use for the crumbs before the little beasts went stale and laughed at me with their smug satisfaction.

All hope was not lost. I knew the most obvious thing to do with graham cracker crumbs would be to make a pie, but none of the flavors I thought of were exciting enough. A s’mores pie crossed my mind. I knew it would only be fitting with a graham cracker crust. But that idea still seemed lackluster. I needed something better, and those stupid graham cracker crumbs knew it.

“Haha, you’re running out of time! You suck at life!”

I tuned out the taunting words of the graham cracker crumbs and remembered of one of my favorite pies ever: banana cream pie. All of a sudden, it was as if the thought containing the banana cream pie and the thought containing the s’mores pie rammed into each other in a head-on collision. When the dust cleared, I was left not with a massacre but with a new and improved hybrid: Banana S’mores Pie.

Imagine having everything you love about a s’more and banana cream pie piled in one pan, and this dessert is what you get. Buttery graham cracker crust is filled with layers of smooth milk chocolate ganache, fresh banana slices, and mounds of luscious banana cream. Then the whole beautiful thing is crowned with a layer of marshmallows which are promptly roasted and toasted with a kitchen torch so they taste fresh from the campfire. You really get all the flavors of both desserts in this pie, and wow, do they come together beautifully.

The myriad of tastes and textures melt into one harmonic entity. Banana and s’mores are as complementary as chocolate and peanut butter. It just works. You get a little bit of love from both the banana cream pie and the s’mores in every slice. It’s a marriage like no other, creating a relationship so passionate that you may just want stick your entire face in the pie.

Or maybe that’s just me.

*One disclaimer: This pie looks pretty in the pan, but you won’t get a pretty slice out of it. The cream and ganache don’t hold their form entirely when slice. They kind of just become a pile of deliciousness. The only reason I have a picture of a clean slice above is because I froze it first. Don’t worry about that though, because it tastes like heaven!

A Few Tips Before You Get Cooking:

  1. Watch my video to learn how to make this baby step by step!
  2. Use caution when working with a kitchen torch:
    -Tie your hair back.
    -Work slowly and carefully.
    -Keep one eye on the torch and another on the look out for flames that may spark up. Marshmallows love to set afire.
    -Don’t work on a highly flammable surface.
  3. You can easily make this pie a day in advance from when you plan to serve it.
  4. The pie needs to be prepped the day before and then chilled for at least 4 hours once assembled, so plan ahead!
  5. If you don’t have a kitchen torch, toast the marshmallows in the oven set to broil then sprinkle them over the pie.
  6. Use mini marshmallows. Big marshmallows = big mess.
  7. If you chill your mixing bowl before whipping the cream, it will whip much faster.

Banana S’mores Cream Pie
By The Smart Cookie Cook

Note: This pie takes 2 days to make. You must make the pudding the night before so it can infuse with the bananas.


For the Crust

  • 1 1/2 cups graham cracker crumbs
  • 2 tbsp. sugar
  • 6 tbsp. butter, melted

For the Milk Chocolate Ganache

  • 12 oz. milk chocolate, chopped
  • 1 cup heavy cream

For the Banana Cream Filling

  • 1 package Jello Vanilla Instant Pudding Mix (not Cook & Serve)
  • 1 cup heavy cream, chilled
  • 3 ripe bananas

For the topping

  • 3 cups mini marshmallows

Special Equipment: kitchen torch


  1. Make the filling: Prepare the pudding according to box directions. Slice 1 banana. Gently stir the slices into the pudding. Cover and refrigerate for at least 8 hours, preferably overnight.
  2. Once pudding has been properly chilled, use a fork to fish out the banana slices, removing as little pudding as possible. Discard the bananas.
  3. Place the pudding back in the fridge. Pour 1 cup heavy cream into a large mixing bowl and beat on high until stiff peaks form (don’t overbeat or you’ll have butter). Remove pudding from fridge and fold into whipped cream until evenly combined. Cover and store in fridge.
  4. Make the crust: Preheat oven to 350 degrees. In a medium mixing bowl, mix all crust ingredients until thoroughly combined. Press the mixture into the bottom of an 8-inch pie pan. Use your fingers to shape it to the pan. Make it flat and even. Bake for 6-8 minutes, or until crust just begins to brown around the edges. Set aside to cool.
  5. Make the Ganache: Place the chopped chocolate in a large bowl. Pour the cream into a microwave-safe bowl and microwave on high for 1-2 minutes, making sure it does not boil. The cream should be very hot. Pour over chocolate and let sit for 2 minutes. Then stir until the chocolate is completely melted and smooth. Cover and refrigerate until cool, about 15 minutes.
  6. Pour ganache into the graham cracker crust until it is 1/3 full. Cover and refrigerate crust until ganache is set, about 30 minutes. You can speed this up by freezing if you like. Store any extra ganache in the fridge for topping later.
  7. While ganache is chilling, slice two bananas. Set aside.
  8. Remove crust from fridge. Lay bananas a top ganache in a single even layer. Remove the banana filling from the fridge and pour over top banana slices until crust is full. Spread out evenly and gently. Cover and refrigerate for 4 hours or longer.
  9. After pie has chilled, sprinkle the marshmallows over top in an even layer, covering as much of the filling as possible. Use a kitchen torch to toast the marshmallows until your desired darkness. Be cautious when using the torch.
  10. Let marshmallows cool then drizzle with extra ganache and serve. Store in an airtight container in the fridge for up to 4 days.

White Chocolate Macadamia Mini Pies

Picture swirling peaks of fluffy white chocolate mousse cradled in a cookie crust and crowned with bits of macadamia nuts. No, it’s not a dream; it’s my White Chocolate Macadamia Mini Pies.

I love me me some White Chocolate Macadamia Nut Cookies. That may be my favorite cookie flavor. Naturally, I took it upon myself to morph those tasty cookies into pie form. But not just any pie; mini pie, because I don’t want to have to share with anybody. I want this baby all to myself.

These personal pies start with a cookie crust. Literally. It’s the cookie dough from my favorite White Chocolate Macadamia Nut cookies pressed into a mini pan like a crust and baked. The only change I make is to cut down on some of the sugar and omit the white chocolate chips.

You see, instead of studding the crust with white chocolate chips, I fill it with the most incredible, fluffy white chocolate mousse. I think this is what a cloud in Heaven tastes like. Luscious and creamy, with just the right amount of white chocolate flavor, it’s rich yet light at the same time. This mousse will melt in you mouth. I didn’t even need the cookie crust; I could go to town on the filling alone.

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Triple Chocolate Brownie Pie

How Brownie Met Pie

Brownie’s life was blessed. She had everything a baked good could want. She had adoring fans, good looks, and she was lavishly rich (rich and fudgy, that is). But despite all this, Brownie was unhappy. She felt a constant void within her chocolatey core, calling out for something beyond her seemingly perfect life. Outsiders wondered how she could possibly be unsatisfied. When Brownie passed by, the gossiping Cupcakes would whisper speculations to one another, proposing far-fetched possibilities like a lack of love from her parents. On the contrary, Brownie had very supportive parents. But even they didn’t know what to do to please their daughter.

As Brownie matured from a tiny brownie bite to a fully baked choice-cut from a thick 9 by 9 pan, the insatiable longing within her grew stronger still. Her best friend, an over-sized chocolate chip cookie from a posh bakery, tried to cheer her up, but couldn’t understand what Brownie was so upset about in the first place. It wasn’t something Brownie could explain, no matter how many times she tried.

It seemed that Brownie would go through the rest of her shelf-life feeling like something was missing. She had almost given up hope entirely, until one fateful day changed it all. She was watching a baker put together a pie. The baker mixed up a filling that seemed delicious enough on its own. Then he poured it into a buttery crust, a crib to cradle the precious pie filling and complete the delicious dessert.

And it was then Brownie knew exactly what she had been missing.

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