Baltimore Bomb Pie Recipe

Seeing as I’m mildly obsessed with all desserts that get air time on Food Network,
I’ve spent a fair amount of time creating variations of the Baltimore Bomb Pie.
…including:
The Pumpkin Bomb Pie
The Samoas Bomb Pie
and The Chocolate Chip Bomb Pie
I meant for the Chocolate Chip Bomb Pie (which is made with chocolate chips cookies instead of Berger Cookies) to be the original DIY version, since you can only get Bergers (the main ingredient) in Baltimore. And while the chocolate chip cookie version is good (very good)…
 …it’s not The Baltimore Bomb Pie.
You need Berger Cookies for that.
How embarrassing that I never thought to make my own Berger Cookies for this pie until yesterday.
And I call myself a dessert blogger.
Sheesh.
Thank goodness I came to my senses.
Because the DIY version of Berger Cookies is SUPER easy and SUPER yummy.
There is NO reason you shouldn’t make them today to go in this pie tonight!

By the way– this is an awesome Pie Hop in celebration of Pi Day!!
(clearly, the ever-amazing Dorothy, math-teacher-turned-dessert-blogger, headed this up :)

Visit these other blogs today for A LOT more pie!!

Bake it With Booze: Amaretto-Cherry / Brandied Apple with Cheddar Cheese Crumb
Kristin’s kNook: Caramel Apple Galettes
Crazy for Crust: Carrot Cake Pie
The Domestic Rebel: Grasshopper Thin Mint Pie
BruCrew Life: Banana Split Brownie Pie
Shugary Sweets: Irish Banana Cream Pie
Trilogy Edibles:   Apple and Apricot Tart

Mandy’s Recipe Box:   Reese’s Fudge Pie

Baltimore Bomb Pie
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Ingredients:
  • 1 Recipe Berger Cookies (approx. 18 cookies)
  • 1 unbaked pie crust
  • 1/2 c. butter, softened
  • 1/2 c. sugar
  • 3 eggs
  • 1 tbsp. cornmeal (or almond flour, or flour)
  • 1 tbsp. vinegar
  • 1 tsp. vanilla
Instructions:
  1. Chop up Berger cookies, and fill the pie crust with the pieces (you may have a few extra to nibble on :).
  2. Whisk together the remaining ingredients.
  3. Pour the wet mixture over the cookies. Using a rubber spatula, gently stir to coat all cookie pieces. I like to kind of smush everything down a little bit.
  4. Bake at 350 for 35-40 minutes until golden brown on top.
  5. Serve warm with ice cream!
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**I’ve been considering doubling the chess (the butter/egg mixture) in this for a while– if you’re feeling adventurous, give it a whirl!

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Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.