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–+ servings
Buttery crust with a rich, chewy brownie center and a crispy powdered sugar topping

Chocolate Crinkle Cookie Pie

Buttery crust with a thick fudgy brownie-like center and a crisp powdered sugar topping
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Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 8

Ingredients
  

MAKES TWO PIES

  • 2 Pie crusts defrosted
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • ½ cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup confectioners' sugar
  • 1 tbsp butter
  • ½ cup semi-sweet chocolate chips

Instructions
 

  • Remove pie crust from freezer and allow to defrost for 20 minutes
  • Pre-bake the crust according to the directions on the package, taking it out just when it starts to turn golden brown. Remove from oven and allow to cool for 30 mins
  • In large bowl combine flour, baking powder, and salt and set aside
  • In the bowl of a stand mixer with the paddle attachment, combine sugar, cocoa, and oil until completely blended.
  • Beat in eggs, one at a time, until you can no longer see streaks from the eggs.
  • Gradually stir the dry ingredients into the cocoa mixture until thoroughly mixed. Be sure to only mix until just combined.
  • Cover dough and refrigerate for 2-4 hrs or overnight - the longer the better!
  • Preheat oven to 350 degrees
  • Gently press the cookie dough into the bottom of each baked pie crust, being careful not to crack the sides.
  • Bake in the oven at 350 degrees for 40-45 minutes. To get a soft doughy-like center, remove it a couple of minutes before it feels completely cooked. If you like a crisper cookie texture, allow it to cook longer.
  • Sprinkle with confectioner sugar
Keyword chocolate crinkle pie, chocolate crinkle pie recipe, crackle pie
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