Black and White Cookie Gooey Pie
Black and White Cookies are one of my very favorite indulgences. Of course, I like the gigantic ones you can buy everywhere in NYC the very best. But since we don’t have those around here, there are mini cookies in my grocer’s bakery that are pretty good too (I love Whole Foods’ Black and Whites).
I’ve also noticed that Entemann’s has somewhat recently released their own line of Black and Whites available in most grocery stores nationwide! So there’s no excuse not to get your hands on some for yourself.
Believe me, you ‘re going to want to. And not just because they are so dang good (even though that’s true too). But also because you’re going to want to make this pie!
It’s full of Black and White cookies and ooey, gooey, buttery goodness.
If you’re looking for comfort food perfection (with a little bit of a New York City twist), this is it…
- approximately 1 dozen miniature Black and White Cookies (enough to fill a pie crust)
- 1 refrigerated pie crust
- 1/2 c. butter, melted
- 1/2 c. sugar
- 3 eggs
- 1 tbsp. cornmeal (or almond flour)
- 1 tbsp. vinegar
- 1 tsp. vanilla
Preheat oven to 350ºF.
Press the refrigerated pie crust into an 8-inch pie dish. Break cookies into quarters and place in the pie crust (fill to the top of the crust if you have enough cookies).
In a mixing bowl, whisk together the remaining ingredients until smooth. Pour over the cookies. Gently prod the cookies with a rubber spatula to make sure the filling spreads throughout and coats all the cookies.
Bake for 30-35 minutes until the top is golden brown. Serve warm or at room temperature.