This isn’t your typical pie.
There’s no crust. No separate filling. No shaping the dough edges or pre-baking or fruit filling.
It’s a brownie spoon pie, which also means no slicing into even wedges! No worrying about pretty, perfect slices! This may be the best pie ever.
Even without the usual pie characteristics, this should be on your list to make soon.
It’s a baked cookies and cream dessert, essentially. Baked cookies and cream! And it’s probably one of the easiest pies you’ll ever make.
If you can crush cookies and whip egg whites, you’re set.
The pie bakes up super tender inside with a lovely top crust from the egg whites. The cookie crumbs are in every bite, and the creme chantilly puts it over the top. I’m still not sure how I’ve missed pies like this for so long – this one honestly takes 10 minutes to put together and get into the oven!
It would be fantastic addition to a holiday table; a little something different to have alongside the usual pumpkin or pecan pies.
And honestly, if you’re like me, you like just about everything with crushed up cookies. So I don’t think you can go wrong with this one!
This recipe was originally printed in the Imperial Sugar 125th anniversary cookbook. Check out the recipe here! I tested the recipe and updated some pictures for Dixie Crystals. Some recipes, like this one, are worth holding on to.