Happy National Pie Day! You did know that was today right? Turns out I didn’t know until last night after Dorothy (aka Crazy for Crust) posted a picture of her yummy pie on Instagram. I love these randomly made up days, especially when it means we have a reason for pie.
So just like with my truffles, here I am raiding my pantry for ingredients at 10 o’clock at night. Baking at that hour is one thing, but no way am I venturing out to the store. I mean let’s be real, I stopped being outside-world-presentable a good 6 hours ago. My search comes up with a box of chocolate pudding that I was saving for some future cookies, a bag of Chips Ahoy Chocolate Chip Cookies (husband= impulse shopper), and about 1/4 a bag of chocolate chips leftover from another goodie that I made earlier in the day.
I love to chop up cookies (exhibit A) (exhibit B) so of course that’s where my mind instantly went when I saw the bag of cookies. Truth be told I don’t prefer these cookies, I can only eat them with a HUGE glass of milk because otherwise I think they are just too dry. But!- that is exactly what I needed for the crust of this pie!
Turn your chocolate chip cookies into a delicious pie.
- 2 cups chocolate chip cookies (about 25) crushed
- 3 tbsp butter melted
- 1 package instant chocolate pudding
- 1 cup chocolate chips
- Whipped cream optional
Crush the cookies in a food processor and add the melted butter.
Press the cookie mixture into the bottom of a pie pan.
Cover the crust with the chocolate chips.
Bake at 350 degrees for 10 minutes. Allow to cool.
Prepare the chocolate pudding as pie filling as directed on the box.
Add the pudding into the crust and chill in the refrigerator at least 1 hour.
Top with whipped cream when ready to serve.
I like my pie filling to really set, so I allowed mine to chill overnight.