Yes, you read that correctly. The full title is Chocolate Chip Cookie Oreo Cake Pie with Oreo Frosting and Oreo Topping. The short version is "Crack Cake," as it was dubbed for it's addictive nature despite its obvious health risks.
This is as rich as it sounds, so a small piece is all you need to satisfy your craving. A large piece will leave you hyped up on sugar with a stomachache.
My husband selected this treat from Cakespy Presents Sweet Treats for a Sugar-Filled Life by Jessie Oleson. You can vary the cookie, cake and frosting flavors to make it a truly special treat for a loved one.
I did experiment with my leftover pie crust and cookie dough, encasing a piece of cookie dough completely in pie crust and baking it in a cupcake tin. Chocolate Chip Cookie Pie is truly an undiscovered treat in the world of sweets.
Chocolate Chip Cookie Oreo Cake Pie
One 9-inch pie crust (I don't have a favorite recipe, so use your own)
2 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
2 cups semi-sweet chocolate chips
2 1/3 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup butter, softened
1 cup sugar
2 tsp. vanilla
2/3 cup milk
1/2 cup butter
1/2 cup shortening
2 cups sifted powdered sugar
2 tsp. vanilla
8 Oreos, chopped into pieces
Preheat oven to 350ºF. Prepare pie crust, and shape into a 9-inch pie plate.
To make cookie layer, stir together flour, baking soda and salt. In large mixer bowl, beat butter, sugars and vanilla together. Add eggs, and beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Layer cookie dough in pie plate to create a layer about 1/2- to 3/4-inch thick. (Enjoy your leftover cookie dough!)
To prepare cake, in a large bowl, beat butter 30 seconds on medium speed. Gradually add sugar, about 1/4 cup at a time, beating until well blended. Beat an additional 2 minutes after all sugar is added. Beat in eggs, one at a time. Beat in vanilla. Alternately beat in flour mixture and milk on low, starting and ending with the flour mixture.
Fill pie plate about 2/3 full. (Be creative with your leftover cake batter. Mine went into cookie-stuffed cupcakes!)
Place pie plate on a cookie sheet in case of overflow. Gently cover edges of pie plate with foil to prevent overbrowning. Bake 30 minutes. Remove foil, and continue baking until a toothpick inserted into the center of the cake portion comes out clean, about 15 to 25 minutes.
Let cake cool completely, which will take hours unless you speed it up with a refrigerator or Wisconsin winter garage. It's normal for the cake layer to fall in the middle, which just is extra frosting space.
To make frosting, cream softened butter and shortening together. Slowly add powdered sugar and then vanilla on low speed. Once combined, cream together on medium-high until fluffy. Spread onto cooled cake/cookie/pie. Top with Oreo pieces.