Sugar cookie dough as a pie crust is pure genius. I attempted a recipe like this last summer for the first time, and while the crust was delicious, I did not care for the filling at all. It was not sweet enough for my tastes. I forgot about it until 4th of July weekend while searching some of my favorite sites to find a dessert for Blair & I. I decided that I would give it another attempt with a filling of my own. I halved the filling of a traditional easy dessert, “dirt”, then I topped it with some fresh berries. I thought that the combination of the crust and the filling was overly sweet, but Blair thought I was nuts and pushed me to still share this recipe with readers.
If you have a sweet tooth, then this is definitely a pie for you. You can definitely play around with different fillings and see what works best for you. I might even try it with some vanilla pudding alone topped with some berries. I did have some issues with the crust puffing up in the oven. Next time, I will make sure to use pie weights to prevent the crust from rising so much. If you don’t own pie weights, then you can use dried beans or even rice to substitute. It is definitely a lovely dessert for summer gatherings and comes together with ease.
Sugar Cookie Pie
1 store-bought or homemade sugar cookie dough roll, softened
4 oz. cream cheese, softened
1/2 cup powdered sugar
1/2 tsp. vanilla
1 pkg. instant vanilla pudding with 2 cups milk
4 oz. Cool Whip
fresh berries of your choice
What you’ll do:
Spray a pie plate with cooking spray, press softened cookie dough evenly to cover the plate. Bake at 325 degrees for 20 minutes. The crust will puff up while in the oven, but will deflate once removed from the oven. Next time, I am going to use pie weights or dried beans to ensure that it does not rise. Set aside and let cool completely.
Mix powdered sugar, vanilla, softened cream cheese until combined. In a separate bowl, prepare vanilla pudding according to the pie directions, once blended, fold in Cool Whip. Combine the two mixtures together and pour into prepared pie crust. Top with your favorite berries.
Source: Inspired by Leslie Sarna