I found this recipe on the Cake, Batter, and Bowl blog. I just had to make it, and Troy seemed just as excited. We love Ice Cream and Oreos, I love Cookie Dough, and who doesn't love pie!? Now there is no need to worry, this is an egg free cookie dough, so it is completely safe! Wahooo, just what everyone needs, and excuse to eat more cookie dough! I made this earlier this evening and Troy has already literally eaten half the pie. It is a fantastice recipe, one that I will for sure make again!
1/4 cup butter, softened
2 tablespoons granulated sugar
1/4 cup packed light brown sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1/2 cup plus 1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 cup mini semisweet chocolate chips
1 6-ounce Oreo pie crust
3 cups mint chocolate chip ice cream (or any of your favorite Ice cream), softened
1/2 cup hot fudge ice cream topping, warmed
To prepare the edible egg-free cookie dough, mix butter, granulated sugar, and brown sugar in a large bowl until creamy; add milk and vanilla and mix until well blended. Gradually mix in flour and salt; stir in mini chocolate chips.
Spread edible chocolate chip cookie dough evenly in the bottom of the Oreo crust. Place heaping spoonfuls of ice cream on top of cookie dough. Lightly press and smooth top with back of spoon. Freeze pie 2 hours or until firm.
To serve, set pie out at room temperature for 10 minutes to soften and cut into 8 wedges. Garnish each piece with warmed hot fudge ice cream topping. Makes 8 servings.