Mar 10 2010
Recipe: Covert cookie pie
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MICHAEL ALLEN JONES mjones@sacbee.com Two words for this pie featuring cream cheese filling and Pillsbury peanut butter cookie dough for the crust: Yum, yum.
Prep time: 25 minutes
Cook time: 16 minutes
Serves 8
Can a pie get any easier? Niesha Lofing developed this recipe after brainstorming ideas on pie shortcuts. The crust is premade peanut butter cookie dough. This was very popular with the office testers.
Note: The prep time does not include the 2-hour cool time for the cookie crust after it is baked or the 30-minute chill time after pie is prepared.
INGREDIENTS
one 16.5-ounce roll Pillsbury Peanut Butter Cookie dough, allowed to soften at room temperature for about 10 minutes
3/4 cup shelled pecans
1 tablespoon unsalted butter
1/4 cup brown sugar
one 24.2-ounce tub Philadelphia Ready-to-Eat Cheesecake Filling
Mrs. Richardson's Butterscotch Caramel sauce, for drizzling
INSTRUCTIONS
Preheat oven to 350 degrees. Pat cookie dough evenly into the bottom and up the sides of a 9-inch pie dish (you likely will not need all of the dough), about the thickness of a typical butter pie dough.
Bake for 12 to 16 minutes, or until cookie dough is rising and golden brown on top and sides. Dough will puff up significantly. Remove dish from oven and immediately place on counter, banging it several times to deflate the dough. Allow it to cool completely.
To make the glazed pecans, heat a nonstick skillet over medium heat and melt one tablespoon of butter. Add brown sugar and stir constantly with a wooden spoon or heat-durable silicone spatula until sugar is fragrant and starting to spread and thicken in the pan, about 2 minutes. Add pecans and stir constantly for 30 seconds, then remove from heat. Continue stirring, making sure the sugar mixture coats all the nuts. Remove pecans to a piece of foil to cool, separating them so they don't stick together.
Spoon the cheesecake filling into the cooled cookie pie shell, spreading to fill evenly. Decorate the edges of the pie with candied pecans. Refrigerate pie for at least 30 minutes. Drizzle with caramel just before serving.
