4.9 from 26 votes
Chocolate Chip Cookie Baked Alaska Pie
A chocolate chip cookie pie crust filled with vanilla ice cream and a meringue topping.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
10
Calories:
406 kcal
Course:
Cake
Cuisine:
American
Ingredients
- ⅓ recipe Chocolate Chip Cookie dough raw at room temperature (preferably homemade, see full recipe in notes, printable recipe below)
- 3 cups vanilla ice cream very cold (or enough good quality ice cream to fill pie- I used Trader Joe's)
- 3 egg white
- ¾ cup sugar
- ⅛ tsp cream of tartar (a pinch)
Instructions
- Preheat oven to 350º F (180º C).
- Press enough cookie dough (see notes for recipe) into a pie dish, to line it completely, but don't put dough on the rim of the pie dish.
- Bake at for about 20 to 25 minutes until it is completely cooked. It will be puffed up when it comes out of the oven, but will "deflate" like a cookie when it cools. Allow to cool completely in the dish.
- Fifteen minutes before you are ready to serve dessert, preheat oven to 425º F (220º C) (do not use convection setting or the meringue will not color).
- Begin beating the egg whites until soft peaks form, then add about half of the sugar and cream of tartar. Continue beating until it begins to thicken. Gradually add the remaining sugar until it becomes thick and glossy and forms very stiff peaks. Set aside.
- Working quickly, scoop the ice cream into the cookie crust until it is filled.
- Again, working quickly, spoon the meringue on top of the ice cream, sealing it down to the cookie crust, making certain to cover all the ice cream. Make some swirls or peaks to decorate the meringue; alternately, you can pipe it out, but you must do it quickly to avoid the ice cream melting.
- Place in the center of the preheated oven for 3 to 5 minutes (check after 3 minutes), until the meringue has colored to a nice golden brown on the peaks. (You can also use a kitchen torch.)
- Slice and serve immediately. You'll enjoy a chewy, chocolatey base with refreshingly cool ice cream and then the soft and delicate meringue with each decadent forkful.
Cup of Yum
Notes
- Unfortunately, my ice cream wasn't hard enough when I took it out of the freezer, so it melted much faster than it should have, so learn from my mistake and make sure to have your ice cream at the correct temperature. I also added just one layer of ice cream, but you could pile it higher it you like.
- Use one-third of the recipe for: Chocolate Chip Cookie Dough below
- It's good to have enough people to finish the pie in one sitting. However, if you do happen to have any leftovers (yeah, right), put them in the freezer right away.
- Unfortunately, my ice cream wasn't hard enough when I took it out of the freezer, so it melted much faster than it should have, so learn from my mistake and make sure to have your ice cream at the correct temperature. I also added just one layer of ice cream, but you could pile it higher it you like.
Nutrition Information
Serving
1slice
Calories
406kcal
(20%)
Carbohydrates
33g
(11%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.03g
(2%)
Cholesterol
18mg
(6%)
Sodium
90mg
(4%)
Potassium
122mg
(3%)
Fiber
1g
(4%)
Sugar
30g
(60%)
Vitamin A
167IU
(3%)
Vitamin C
0.2mg
(0%)
Calcium
51mg
(5%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 406
% Daily Value*
| Serving | 1slice | |
| Calories | 406kcal | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 18mg | 6% |
| Sodium | 90mg | 4% |
| Potassium | 122mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 51mg | 5% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.