Sweets For My Sweetie

Guess who is getting a special Valentine's treat?

Cookie Dough Cream Pie

For crust:
6 tablespoons unsalted butter, melted
1 1/2 cups chocolate wafer cookie crumbs,
         finely ground in a food processor

Mix together with a fork and press into the bottom 
and up sides of a 9" pie pan. Bake 8 minutes at 350
degrees. Cool completely.

For Cookie Dough:
1/2 cup unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 tablespoons milk
1/2 teaspoon vanilla extract
1 1/4 cups flour
1/2 teaspoon salt
1/2 cup mini semisweet chocolate chips

Beat butter and sugars with an electric mixer for 2-3 minutes, until light and fluffy. Add milk and vanilla. Add flour and salt and mix on low until incorporated. Stir in chocolate chips. Press cookie dough into cooled crust to about 1/2 inch thick. (You will have extra dough to bake as cookies) Refrigerate pie while preparing cream filling.

For cream Filling:
3/4 cup light brown sugar, packed
1/3 cup flour
1/4 teaspoon salt
2 cups whole milk, divided
3 egg yolks
1 tablespoon unsalted butter
1 teaspoon vanilla extract

Whisk together brown sugar, flour, and salt in a saucepan. Add 1 cup of the milk and whisk until smooth. Bring mixture to a boil over medium heat, stirring constantly. Continue to stir until mixture is smooth and thickened, about 2 minutes. Remove from heat. In a heatproof bowl, beat egg yolks with the remaining 1 cup milk. Temper the yolks by adding the warm milk mixture to the eggs, a little at a time, stirring after each addition. Repeat until about half of the milk mixture has been added and egg mixture is warm to the touch. Pour into saucepan and stir to combine. Bring to a boil over medium heat, stirring constantly; reduce heat to low and simmer until mixture has the consistency of thick pudding, about 1 minute. Remove from heat and stir in butter and vanilla. Let cool 5 minutes. Pour filling over chilled cookie dough, leveling the top. Refrigerate until set, at least 3 hours.

For Whipped Topping:
1 cup heavy cream
3 tablespoons sugar
1/2 teaspoon vanilla extract

Whip heavy cream with an electric mixer until it begins to form soft folds. Add sugar and vanilla and beat until cream holds stiff peaks. Spread over chilled filling. Refrigerate until ready to serve.

There are a lot of steps to making this pie, 

but isn't your Sweetie worth it? 

Happy Valentines Day!

 
Recipe from The Cookie Dough Lover's Cookbook by Lindsay Landis