Sugar Cookie Pie
This yummy pie was inspired by my good friend The Domestic Rebel, whose Lofthouse Sugar Cookie Pie was a stroke of genius! I thought using 4th of July sugar cookies would be such a fun and festive spin on her colorful pie (it’s pink! see it here).
Let me tell you a little about what makes this pie so special… It’s my favorite kind of pie: a cookie chess pie. Which means it’s basically a pie shell filled with chopped up sugar cookies and chess filling. Do you know what chess filling is? The best way I can describe it is that it’s a lot like the gooey part of a pecan pie… but a little firmer. It’s buttery and sweet and delicious. It seeps into the porous, cake-like cookies and brings all the pieces together into one big, soft and dreamy pie filling.
The really fun thing about making a cookie chess pie (like this one) is that you can use all sorts of different cookie and cake fillings. Anything dense, dry, or porous will do– that way the filling can seep its way into everything. Snack cakes work wonderfully (like this Peanut Butter Kandy Kakes Chess Pie), so do Girl Scout Cookies (my favorite Samoas Chess Pie). You could even make it without cookies at all and use peanut butter! The versatility of a chess pie filling is really fantastic.
These Lofthouse Sugar Cookies are really superb for this kind of a pie. The cookie part soaks up the filling, and the icing bakes up to add a little sugar crunch here and there all throughout the pie– plus it adds fun seasonal color too!
- 1 unbaked pie crust
- 10 frosted sugar cookies
- 1/2 c. butter, partially melted
- 1/2 c. sugar
- 3 eggs
- 1 tbsp. cornmeal (or almond flour, or flour)
- 1 tbsp. vinegar
- 1 tsp. vanilla
- Preheat oven to 350ºF. Press unbaked pie crust into a 9" pie dish.
- Chop the sugar cookies into bite sized pieces and place in pie dish.
- Whisk together the butter and sugar. Mix in the eggs, one at a time, mixing in between each addition.
- Mix in the cornmeal, vinegar, and vanilla until smooth. Pour mixture over the cookies in the pie dish. Use a spatula to prod the pieces to make sure the filling has filled in the "cracks" as much as possible. I also like to press and smooth down the top with the spatula.
- Bake for 30-35 minutes until the top is golden brown.
- Serve warm or at room temperature with ice cream. Cover and store at room temperature for up to 1 week.