Strawberry Cream Pie with Chocolate Chip Cookie Crust

This beautiful Strawberry Cream Pie with Chocolate Chip Cookie Crust came together in the blink of an eye. It was literally as simple as asking, “What should I bake?” And just minutes later, this pie materialized in my mind. Where did the idea come from? Sometimes, I really don’t know.

There are times when my inspiration is obviously driven by other recipes and dishes, but other times, it explodes into my brain spontaneously. That’s the kind of inspiration I don’t question; I just go with it. So when this cloud of strawberry bliss appeared in my brain, I acted immediately.

Making this cool, fresh pie was just about as easy as dreaming it up. The cookie dough is a classic, simple recipe I love, and the filling is a no-bake delight that you can whip up in just minutes. This combo is just amazing. You get a little tart with that fresh strawberry flavor, while the crust is rich and chocolaty.

Still not convinced? Maybe you should ask my co-workers. I brought this in today, and it was gone before 11 a.m. You know I work among good people when we don’t wait for lunch to have dessert. This pie was devoured just as instantaneously as it came to be.

A Few Tips Before You Get Cooking:

1. The cornstarch acts as a stabilizer for our whipped cream, keeping it from separating and helping it hold up better when it’s not in the fridge.
2. You can use the cookie dough recipe any time; it’s my favorite.
3. You can make this easier by making the dough the day before, or even baking the crust too the day before you want to eat it.
4. Garnish with fresh strawberries for a pretty topping.

Strawberry Cream Pie with Chocolate Chip Cookie Crust
By The Smart Cookie Cook

Ingredients:

For the crust

• 6 tbsp. butter, softened
• 1/2 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 2 tsp. vanilla extract
• 1 egg
• 1 cup all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. baking soda
• 3/4 cup semisweet chocolate chips

For the Filling

• 12 oz. fresh strawberries (equals about 3/4 cup pureed)
• 1 1/2 cups chilled heavy cream
• 1 1/2 tbsp cornstarch
• 2 tsp. vanilla extract
• 1/3 cup powdered sugar
• 1/4 cup mascarpone cheese

Directions:

1. In a standing mixer, beat together butter, brown sugar, and granulated sugar until fluffy. Mix in vanilla and egg on medium speed until well-combined. 
2. In a separate bowl, mix together flour, baking soda, and salt until evenly combined.
3. Mix flour mixture into butter mixture, a little at a time, until everything is incorporated. Fold in chocolate chips.
4. Cover and chill for two hours.
5. Preheat oven to 325 degrees. Spray an 8×8 pie dish with nonstick spray.
6. Press dough into the bottom of pie dish in an even layer. Bake for 30-40 minutes or until golden and puffed.
7. Let crust cool completely.
8. Make the filling: Place strawberries in a food processor and puree until completely smooth. Pour into a measuring cup.
9. Place cream, powdered sugar, cornstarch, vanilla, and mascarpone in a large mixing bowl. Beat on high with a hand mixer until stiff peaks form. It should be thick and fluffy.
10. Fold in 3/4 cup of strawberry mixture until evenly combined.
11. Pour filling into cooled crust and spread into an even layer. Slice and enjoy. Store pie covered in the fridge.