Parents (USA)

Chocolate-chip Cookie Icebox Pie

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Active Time 25 minutes

Total Time 6 hours 25 minutes, including 6 hours of refrigerat­ion Makes 10 servings

INGREDIENT­S

2½ cups heavy whipping cream ¼ cup packed plus 1 Tbs. light-brown sugar

1¼ tsp. pure vanilla extract 1 18.2-oz. pkg. chocolate-chip cookies (such as Chips Ahoy! Family Size)

¼ cup mini semisweetc­hocolate chips

MAKE IT 1.

Beat cream, brown sugar, and vanilla in the bowl of a stand mixer fitted with a whisk attachment on medium speed until starting to thicken, about 1 minute. Raise mixer speed to mediumhigh; beat until medium-to-stiff peaks form, 3 to 4 minutes.

2. Spread about 11/2 cups of the whipped-cream mixture on the bottom of a 9-in. pie plate. Top evenly with a single layer of cookies (all facing up), breaking cookies as needed to fill any gaps and create a solid layer. Repeat layers of whippedcre­am mixture and cookies 2 additional times (for 3 layers total of each).

3. Spread top of pie with remaining whipped-cream mixture, using the back of a spoon or a small offset spatula to swirl. Loosely cover with plastic wrap, and refrigerat­e at least 6 hours or up to 12 hours.

4. Just before serving, remove plastic wrap and sprinkle chocolate chips around pie’s perimeter. Pie may be wrapped lightly in plastic wrap and stored in refrigerat­or for up to 3 days.

 ??  ?? All that whipped cream can get messy. For the nicest slices, use a large chef’s knife—but be sure to have a bowl of hot water nearby for dipping the knife between cuts.
All that whipped cream can get messy. For the nicest slices, use a large chef’s knife—but be sure to have a bowl of hot water nearby for dipping the knife between cuts.

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