I won’t say much about this, because the cookie cake pie pretty much speaks for itself. Upon learning of this sugar bomb, dreamed up by Cakespy, I was instructed it would have to be the next thing I baked.

I decided go with a pre-made frozen pie crust, the standard Nestlé chocolate cookie dough, and a red velvet cake with cream cheese frosting topping all of it. Can I eat a large slice of it? No way. Is it delicious? Definitely.

First the cookie dough. I thought of going with a different, more nuanced recipe, such as Alton Brown’s The Chewy, but in the end decided that it wouldn’t really make much of a difference. If you’re not baking the dough in normal cookies, what does it matter if it’s supposed to be “chewy”? I’m not going to reprint the Nestlé recipe, because it’s on the back of every bag of Nestlé semi-sweet chocolate chips you buy. You can find online here.

The butter and sugars are creamed, and the eggs added one by one.

After the eggs and flour mixture have been incorporated, it’s time for the chocolate chips. Yum, cookie dough.

Now, somehow I spaced out and didn’t get a picture of the cookie dough in the pie crust. Probably because I had to do it twice; I originally had a regular sized frozen pie crust, and half the cookie dough recipe patted into a inch thick layer basically filled up the entire crust. I had to go back and get a deep dish pie crust, which was the correct size.

With a little more than half of the cookie dough recipe patted into the pie crust, it was time for the cake. I got my red velvet cake recipe, which is pretty traditional, from Pinch My Salt, and I halved it for this purpose (and still got 4 extra cupcakes out of it).

One of the first steps is to combine the food coloring and the cocoa powder to form a paste. I only had gel food coloring, which didn’t initially work too well until I added about a tablespoon of water, after which it came together like magic. I actually added a little more water after this to make the paste thinner.

The butter and sugar get beaten together as above, and the eggs and vanilla added.

In goes the food coloring/cocoa powder paste to make the mixture nice and red. This recipe calls for a lot of food coloring, but it’s worth it for the deep red color it makes the cake.

The flour and buttermilk are folded in alternately, and the recipe includes an unusual step where you mix baking soda and vinegar, add it to the almost complete batter, then stick it in the oven quickly. Here the batter fills in the rest of the pie crust, leaving space for expansion during baking.

After baking it looks more like a cake pie. But the hidden layer lies in wait.

First it must be frosted… I used a similar cream cheese icing recipe to that I used on the leftover black bottom cupcakes.

Not the best frosting job in the world, but it’s passable.

You can see the layer of red velvet cake (which is quite moist and tasty… I look forward to trying it by itself) lying overtop the cookie layer, all encased in a pie crust. Who said dessert perfection was unattainable?

Red Velvet Cookie Cake Pie (adapted from Cakespy)

Ingredients

• 1 batch of cookie dough
• 1/2 batch of red velvet cake batter
• 1 deep dish frozen pie crust
• 1/2 recipe cream cheese frosting

Directions

1. Remove frozen pie crust from freezer and set aside.
2. Prepare 1 batch of chocolate chip cookie dough. Spread just over half of it inside the pie crust so that it forms a layer about an inch thick that evenly coats the bottom of the crust.
3. Preheat the oven to 350ºF.
4. Prepare a half batch of red velvet cake batter and spread it evenly over the cookie dough, leaving room in the pie crust for the cake to rise.
5. Bake for 35-45 minutes, or until a pin inserted into the middle of the cake comes out clean of red velvet cake batter.
6. Frost with cream cheese icing, and serve.