This Million Dollar Cookie Pie is layer of Nutella, Dulce De Leche and Cookie Dough in a buttery pie crust. Every layers makes this dessert a million bucks!
- 1 1/3 cup all-purpose flour
- ½ teaspoon salt
- 2 tablespoons cold butter, chopped
- 6 tablespoons shortening, chilled and chopped
- 3 to 4 tablespoons water, ice cold
- ¾ cup Nutella
- ¾ cup dulce de leche
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg
- 1 ¼ teaspoons vanilla extract
- 1 ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup mini chocolate chips
- ¼ cup caramel bits (optional)
- Ice Cream
- Caramel sauce
- Hot fudge sauce
- For the pie crust: In a medium-sized food processor, combine the flour and salt and then pulse quickly to combine.
- Next add the chilled butter and shortening and pulse a few times until the mixture becomes crumbly, the butter pieces should be about the size of a pea.
- Next, add 3 tablespoons of ice water and pulse several times until the dough starts to form. If the mixture is still too dry to form a ball, add 1 additional tablespoon of water.
- As soon as the dough starts to form, turn it out onto a well-floured surface and gently knead together 3-4 times. The dough should be dry but not crumbly, if your dough to too wet, the crust will be tough.
- Wrap in saran wrap and refrigerate for at least 30 minutes or up to several days if preparing in advance.
- When ready, roll the dough out on a well-floured surface and roll from the center to the edges, rotating directions with each roll. Roll out to about 1/8 inch thick.
- Transfer the dough to your pie plate. I found it helpful to roll the dough from the counter onto my rolling pin to transfer to the pie plate. Then I rolled it out over the pie plate. Crimp the edges for decoration.
- For the filling: Trace a parchment paper circle the width of the bottom of your pie plate. Place on the counter with the pencil side down.
- Spread the Nutella onto the parchment paper circle and freeze for 10 minutes while you are preparing your cookie dough.
- Next spread ¾ cups of dulce de leche over the Nutella and freeze for another 10 minutes while you are preparing your cookie dough.
- For the cookie dough: In your stand mixer, using the paddle attachment, beat the softened butter together with the granulated and light brown sugar for about 2 minutes.
- Next add the egg and vanilla extract and continue beating for one additional minute until well combined, scraping down the bowl as needed.
- In a separate bowl, combine the dry ingredients: flour, salt and baking soda a whisk to combine. Slowly add the dry ingredients to the batter and beat together until the dough starts to form.
- Add the chocolate chips and caramel bits and continue mixing until the dough sticks together.
- Preheat the oven to 350°F.
- Remove the frozen Nutella and dulce de leche parchment circles from the freezer. Carefully peel away the parchment paper and lay the disc in the bottom of the pie crust.
- Press the cookie dough into the pie crust and try to spread evenly. The dough should fill up about half of your pie plate.
- Bake for 20-30 minutes or until the top of the cookie starts to turn light brown and the center will be almost baked through. If the crust is browning too quickly, place a piece of aluminum foil over top.
- Remove from the oven and allow to cool for about 30 minutes. Slice and serve warm with ice cream, hot fudge and caramel sauce.
This recipe is from Our Sweet Basil Kitchen by Cade and Carrian Cheney. It is reprinted with permission.