Cookies & Cream Pie

Cookies & Cream Pie

Course Pies and Quiche
Cuisine American


Chocolate Chip Cookie crust

  • 1 cup cold unsalted butter, cut into small cubes
  • 1 cup packed light brown sugar
  • 1/2 cup granulated white sugar
  • 2 large eggs
  • 1 cup MAYA Cake Flour
  • 1 1/2 cup MAYA All-Purpose Flour
  • 1 teaspoon MAYA Cornstarch
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt

Milk Pudding

  • 2/3 cup blended sugar
  • 4 tablespoons MAYA Cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 2 cups all-purpose cream
  • 2 teaspoons butter
  • 2 teaspoons vanilla extract


  1. Preheat oven to 410 F. Brush a 9-inch pie pan with butter and set aside. Line a separate baking sheet with parchment paper. Set aside.
  2. Sift and mix cake flour, all-purpose flour, cornstarch, baking soda, and salt in a large mixing bowl. Set aside.
  3. In a clean bowl, cream together butter and sugars until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Add mixed dry ingredients. Set mixer on lowest speed setting to stir until dough is formed. You want the dough to be smooth and uniform in color, but you don't want to overmix it. 
  6. Place the dough in the fridge for 15 minutes to chill.
  7. Place the dough in parchment paper and cover it with another parchment paper. Using a rolling pin, flatten out the dough until ½ inch thick.
  8. Place the rolled out dough in the prepared 9 inch pie pan.
  9. For the excess cookie dough, form into balls and put it in the prepared baking sheet.
  10. Bake at 350ºF for about 6 minutes until cookie crust is golden.
  11. Remove from the oven and let it cool for 5 to 10 minutes.

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