How about before 2017 kicks off we put on our rose tinted glasses, look at that half-full glass, and eat cookies. Better yet, cookies in pie form.
Can I get an Amen?
White Chocolate, Salted Caramel Cookie Pie
adapted from Our Best Bites
This pie is easy to make and universally loved. Make sure to serve it warm with a scoop or two of vanilla ice cream. I like to make it in the morning, then before serving pop it back into the oven at 150 while we eat dinner to warm up. It should have a crisp crust, crackly top, and gooey middle.
1 9 inch pie shell
3/4 cup butter softened to room temp
1/2 cup dark brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup all-purpose flour
1 cup white chocolate chips, plus more for garnish
8 Kraft caramels snipped with scissors into 6 pieces, plus more for garnish
Maldon or other large flake sea salt
Preheat oven to 375.
Grease pie pan and line with pie crust, crimping edges decoratively. Line pie crust with parchment or foil and fill the pan with beans or rice or pie weights to keep the crust from shrinking while baking. Bake crust for 15 minutes.
Remove the crust from the oven and cool. Remove pie weights when cool enough to handle.
Reduce oven temperature to 325.
In a mixing bowl cream together the butter and sugars until slightly fluffy, about 3 minutes. Add the eggs, vanilla extract, and salt and mix well. On low speed add the all-purpose flour. Stir in the white chocolate chips and caramel pieces. Spoon the batter into the pie shell and bake for 50 minutes or until a toothpick inserted halfway between the edge and the center of the pie comes out clean.
If desired, melt some white chocolate with a little cream in a small bowl using the microwave then set aside. Do the same with the caramels. Using a fork drizzle some of each onto the top of the pie and then sprinkle with the flaky sea salt. If you are not doing this step sprinkle the top of the pie with the sea salt immediately after removing it from the oven.
