Flavor of the Month – Pie

Bake at 350
This is the first “Flavor of the Month” baking group started by the very talented Bridget at Bake at 350. I really like the rules of this group because there aren’t really any rules…just come up with something that has to do with that month’s “flavor”…this month being PIE. So you could make an actual pie, or a pie shaped cookie, or anything pie-inspired. I like the freedom!!
Now, here’s what I did…Pie Pops Yesterday I saw the coolest thing on an interesting site called Luxirare. (I came across the site via foodgawker.) Anyway this site has really beautiful pictures, but there was the coolest thing..Pie pops. I mean, we are all well aware of the fabulous Bakerella and her cupcake pop phenomenon, but here is something entirely new…at least to me.
So fate brought this month’s challenge and my new find together at the perfect moment.
Over at Luxirare her pops contained all sorts of different fruit fillings, but if you read my post about fruit in desserts, you already know how I feel on that matter. So to make something I know I would enjoy I decided to make my Pie Pops into Chocolate Chip Cookie Pie-Pops. Yummy and super cute! YAY!
Here’s the deets…
Makes approx 24 pie pops.
Take your favorite pie crust recipe…OR do like I did and use Pillsbury Rolled Pie Crusts, I know I am a cheater!
Now make a 1/2 batch of your favorite chocolate chip cookie dough…you won’t even need this much, but hey, make some cookies with the leftovers.
Besides a quick egg wash (1 beaten egg + 2 T. water) that’s all you’ll need.

First, form cookie dough into scant teaspoon shaped balls and flatten slightly.
Put these on a baking sheet and freeze for 30+ min. This will keep the dough soft on the inside of each pop. The only error you could make would be putting too much dough inside each, causing it to leak or break.

Preheat to 350.
Roll out your crust as you would for a pie and using a round 1 1/2″ cookie cutter cut small circles for your pops.
Place the chilled cookie dough on top of half the rounds.
Push cookie stick into the dough and top with remaining rounds and pinch together to seal. (I used a cookie stick to seal the dough together which made the edge nice and neat).
Brush with your egg wash and place on a baking sheet.
Bake for approx 12 min until pie crust is golden.
Transfer to a cooling rack and don’t try and pick up until completely cool…otherwise they will fall off…I learned that the hard way 😉
I drizzled some chocolate over top, but that is completely up to you.
Finished product all dolled up…
Here’s the inside…
Can’t wait to see everyone else’s entries this month!!

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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22 Responses
  1. Rebecca

    Oh my goodness, I am so loving your site!! You've got the most creative goodies, and I love your writing style.

    I am right there with ya on the baked fruit – bleah! These look so awesome! I'm definitely going to have to try this..but maybe with a more brownie-ish filling. You know, to make it more chocolately. Chocolate pie? yes, please!

    http://www.beckibakes.com

  2. vertigoxcured

    thanks so much for the comment! as for the potatoes, i used to use just plain oil when i would fry stuff because the idea of crisco scared me! but i couldnt get anything to crisp up when i would use just oil. so i switched to crisco (well my stores generic version). i use the all vegetable shortening trans fat free kind. i know its still GREASE but if i can avoid trans fat i will! and lard is just scary! i dont know if you have used crisco before but if you do try it and you have an electric fryer like i do it will smoke when you turn it on! start with a low temp and let it melt then turn it all the way up when its all liquid! it scared me to death the first time i tried it. thought i was going to burn the house down!

  3. Mini Baker

    YUMM!! Great Job! They look gourmet, but I know taste old-fashioned… best of both worlds!
    Bravo to a fellow baker!
    HAPPY BAKING 🙂
    -Mini Baker

  4. nutmegnanny

    I saw pie pops just recently too. Yours look great! I love that you filled it with chocolate chip cookie dough…yum!

  5. Kami

    My mouth is watering now. Your recipe sounds delicious! I saw some pie pops on cakespy's blog but these look even better!

  6. Page

    Those look amazing! I will definitely have to try that. My boyfriend LOVES cookie dough anything, so I'll be trying these soon.

  7. Jade

    This is a wonderful idea! I love them with the chocolate chip cookies in the middle and bet it would be good with fruit as well. Thanks for the post! Awesome.

  8. Ann Marie

    I've seen this done with traditional pie filling – but oh… my heart… with COOKIE DOUGH…. this looks like a keeper! thanks for sharing!

    (and for stopping by to comment on my blog! 🙂 you baker bloggers just amaze me!!)

  9. Ingrid

    Oooo, that's brillant! Sounds delish! Just think of all the varieties. Thanks for sharing especially as I hadn't seen or haerd of these!
    ~ingrid

  10. Bridget

    Oh no you didn't…those are the most adorable things EVER! And filled with cookie dough?!? Drizzled with chocolate? I need one!

    Thank you for being a part of Flavor-of-the-Month!!! ?

  11. Baking Momma

    Are you trying to kill me? I love these. I saw them on another site but it was filled with fruit and I don't like pie. but your way I would love it. OMG I cant wait to try and make these.

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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