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–+ servings
Chocolate Chip Cookie Baked Alaska

Chocolate Chip Cookie Baked Alaska Pie

Course Cakes & Pies
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10
Calories 406
Author Christina Conte
A chocolate chip cookie pie crust filled with vanilla ice cream and a meringue topping.

Equipment

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)
US Customary - Metric

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

Serving: 1slice | Calories: 406kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 18mg | Sodium: 90mg | Potassium: 122mg | Fiber: 1g | Sugar: 30g | Vitamin A: 167IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 0.2mg
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