Chocolate Chip Cookie Baked Alaska Pie
This chocolate chip cookie baked Alaska pie is a marriage of two dearly loved American sweets with a filling of vanilla ice cream. This pie is to die for and I don’t think Dad is the only one who will be asking for seconds!
Father’s Day is a few days away, and you’re probably wondering what to get your wonderful dad, right?
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A Different Idea for a Father’s Day Gift
Well, if you’re lucky enough to be seeing your dad on Father’s Day, I bet he’d appreciate a chocolate chip cookie baked Alaska pie more than any new tie on the planet. You know I’m right.
I know I don’t need to explain chocolate chip cookies, but maybe I should back up and explain what exactly a Baked Alaska is (for any of you who didn’t grow up during the 60s and 70s.)
Baked Alaska is a dessert which has ice cream, sealed inside meringue and is then popped into the oven, just long enough to brown the meringue a little. It can be made in varied forms, but it sounds heavenly, right?
Well, just imagine this baked into a chocolate chip cookie pie crust! That’s what I did, and it was incredible! I couldn’t decide whether this should be called a Baked Alaska or a Baked Alaska Pie, so take your pick–it’s not too important. It tastes phenomenal, and that’s what matters! And it’s kinda pretty, too.
There’s barely a need for a recipe, it’s so blooming easy, but here you are, and don’t think that this chocolate chip cookie pie crust needs to be limited to vanilla ice cream! Let me know if you try something different!
I haven’t tried chocolate ice cream, but I think this would be decadent!
*NB – I froze the remainder of this pie as we simply couldn’t eat it all, and must say I was really surprised at how well it freezes! It was fantastic; the cookie was more chewy and the meringue was wonderful and of course the ice cream was fine. I wouldn’t freeze it for more than a week, just to be on the safe side, but I don’t think that would be a problem!
Chocolate Chip Cookie Baked Alaska Pie
original recipe by Christina Conte Serves 10
FULL PRINTABLE RECIPE BELOW
Ingredients
- chocolate chip cookie dough, raw (preferably homemade) at room temperature
- very cold, good quality vanilla ice-cream (I used Trader Joe’s)
- 3 egg whites
- 3/4 cup (6 oz) sugar
- a pinch of cream of tartar
Preheat oven to 350º F (180º C)
Make the Chocolate Chip Cookie Pie Crust.
Press enough cookie dough into a pie dish, to line it completely, but don’t put dough on the rim of the pie dish.
Bake at for about 20 to 25 minutes until it is completely cooked. It will be puffed up when it comes out of the oven, but will “deflate” like a cookie when it cools. Allow to cool completely in the pie dish.
Fifteen minutes before you are ready to serve dessert, preheat oven to 425º F (220º C)
(do not use convection setting or the meringue will not color)
Make the Meringue
Begin beating the egg whites until soft peaks form, then add about half of the sugar and cream of tartar. Continue beating until it begins to thicken. Gradually add the remaining sugar until it becomes thick and glossy and forms very stiff peaks. Set aside.
Fill the Pie
Working quickly, scoop the ice cream into the cookie crust until it is filled.
Unfortunately, my ice cream wasn’t hard enough when I took it out of the freezer, so it melted much faster than it should have, so learn from my mistake and make sure to have your ice cream at the correct temperature. I also added just one layer of ice cream, but you could pile it higher it you like.
Top the Pie with the Meringue
Again, working quickly, spoon the meringue on top of the ice cream, sealing it down to the cookie crust, making certain to cover all of the ice cream.
Make some swirls or peaks to decorate the meringue; alternately, you can pipe it out, but you must do it quickly to avoid the ice cream melting.
“Bake” the Chocolate Chip Cookie Baked Alaska Pie
Place in the center of the preheated oven for 3 to 5 minutes (check after 3 minutes), until the meringue has colored to a nice golden brown on the peaks.
Serve the Pie
Slice and serve immediately. You’ll enjoy a chewy, chocolatey base with refreshingly cool ice cream and then the soft and delicate meringue with each decadent forkful.
It’s good to have enough people to finish the pie in one sitting. However, if you do happen to have any leftover, put it in the freezer right away.
Oh yeah, and plan on making this chocolate chip cookie baked Alaska pie over, and over again.
And if you are not fortunate to be close enough to your dad to visit and bake for him, I’d suggest something other than a tie. Like maybe a gift card to a bakery so he can buy himself a pie.
Ha, ha! I did not mean for that to rhyme!
Dad not a chocolate chip kinda guy? He might enjoy this Custard Peach Pie instead.
Happy Father’s Day to all Great Dads Everywhere!
Chocolate Chip Cookie Baked Alaska Pie
Special Equipment
- 1 pie dish
Ingredients
- ⅓ recipe chocolate chip cookie dough raw at room temperature (preferably homemade, see recipe link in notes)
- 3 cups vanilla ice cream very cold (or enough good quality ice cream to fill pie- I used Trader Joe's)
- 3 egg whites
- ¾ cup sugar
- ⅛ tsp cream of tartar (a pinch)
Instructions
- Preheat oven to 350º F (180º C).
- Press enough cookie dough (see notes for recipe) into a pie dish, to line it completely, but don't put dough on the rim of the pie dish.
- Bake at for about 20 to 25 minutes until it is completely cooked. It will be puffed up when it comes out of the oven, but will "deflate" like a cookie when it cools. Allow to cool completely in the dish.
- Fifteen minutes before you are ready to serve dessert, preheat oven to 425º F (220º C) (do not use convection setting or the meringue will not color).
- Begin beating the egg whites until soft peaks form, then add about half of the sugar and cream of tartar. Continue beating until it begins to thicken. Gradually add the remaining sugar until it becomes thick and glossy and forms very stiff peaks. Set aside.
- Working quickly, scoop the ice cream into the cookie crust until it is filled.
- Again, working quickly, spoon the meringue on top of the ice cream, sealing it down to the cookie crust, making certain to cover all the ice cream. Make some swirls or peaks to decorate the meringue; alternately, you can pipe it out, but you must do it quickly to avoid the ice cream melting.
- Place in the center of the preheated oven for 3 to 5 minutes (check after 3 minutes), until the meringue has colored to a nice golden brown on the peaks. (You can also use a kitchen torch.)
- Slice and serve immediately. You'll enjoy a chewy, chocolatey base with refreshingly cool ice cream and then the soft and delicate meringue with each decadent forkful.
Notes
- Use one-third of the recipe for: Chocolate Chip Cookie Dough
- It's good to have enough people to finish the pie in one sitting. However, if you do happen to have any leftovers (yeah, right), put them in the freezer right away.
- Unfortunately, my ice cream wasn't hard enough when I took it out of the freezer, so it melted much faster than it should have, so learn from my mistake and make sure to have your ice cream at the correct temperature. I also added just one layer of ice cream, but you could pile it higher it you like.
Nutrition
LA Living…
a Red Whiskered Bulbul in my avocado tree
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Wow, you are the meringue maestro! This looks incredible and amazing pics!
Just a few swirls, Adair!! Thank you for your accolades! ;)
This is seriously genius, Christina! Well done!!
So glad you like the idea, Kimberly! ;) CC
That meringue looks impressively beautiful and delicious! I completely forgot it was fathers day, so thank you for reminding me! Thanks for sharing this recipe, as well!
-amber
http://amberrogals.com
Thank you!
I loved Baked Alaskan as a child, opps, revealing my age, so I am so excited about this recipe. WINNER recipe!
Haha! No worries about anyone’s age on my page! Thanks, Cathy! Hope you try it sometime! :)
Christina that is beautiful, we are thinking along the same lines, I am making an ice cream cake for fathers day!
You know what they say, “Great minds think alike.” Good idea!! :)
Oh Christina! I think this will be a home run!!!
Mary
Haha! Thank you, Mary!! ;)
It doesn’t look easy to me! Looks perfect and difficult to make!
Not at all, Medeja! If you can press dough, scoop ice cream and whip egg whites, that’s it! Try it, I’m sure you can do it! :)
Dear Christina, What a marvelous recipe. A perfect special Cookie for Father’s Day or any day. This one is simple and what a presentation on a plate. I remember Baked Alaska from years ago and always loved it. Especially if you love a big Chocolate Chip cookie and Ice cream, and who doesn’t? Right…Love your photos and the Red Whiskered Bulbul bird is so beautiful. I enjoy seeing your LA living photos..Thanks for sharing this yummy recipe..Hope that your dad has a fantastic Father’s Day…Have a great rest of the week…Dottie :).
Thank you so much, Dottie! You are a sweetheart! Have a lovely week! CC