Yes, you read the title right. This Thanksgiving season, I was scouring the interwebs for a delectable dessert to bring to my Friendsgiving celebration and that was worthy enough to make an appearance at my family’s Thanksgiving celebration. And thus, the cookie butter ice cream pie was born, and the recipe is at the bottom of this post!
After hours on Pinterest, I was on the brink of giving up, but I saw this article on Refinery29 about a writer’s attempt to create Thanksgiving dishes using frozen ingredients from Trader Joe’s. As a fan of Trader Joe’s, I read through the article and was intrigued by the pumpkin ice cream pie so much that I decided that I was going to make this pumpkin ice cream pie for Thanksgiving. But, by a happy accident, the Trader Joe’s that I frequent didn’t have any pumpkin ice cream left, so I decided to try the same recipe with cookie butter ice cream. I figured that it would taste okay so I threw in two cartons of cookie butter ice cream into my basket along with a package of frozen pie crust and frozen macarons.
Once I got back into my apartment, I immediately began my work on the pie crust, which was a mistake. I assumed that the crust would be pliable and thawed enough from my journey from Trader Joe’s to my apartment, but I was so very wrong. When I was unrolling the crust, everything broke and I was extremely sad; I spent a good 20 minutes pressing the cracks back together with water. So, a word to you readers – DEFROST THE PIE CRUST THOROUGHLY. It will save you a lot of frustration and time. If you don’t defrost the crust throughly, your crust will not look like this, and isn’t this what you want your pie crust to look like?
As I was dealing with the pie crust dilemma, I placed ice cream on the counter to thaw – having soft ice cream makes it easier to fill the pies once they come out of the oven. Now, once you’re happy with your crust, bake your pie crust according to the BLIND BAKED SHELL directions on the box. Here’s what my pie crust looked like post-oven.
Isn’t it lovely? According to the instructions on Refinery29, I waited until my pie crust cooled – about fifteen minutes – until I added the cookie butter ice cream filling.
By the time I finished filling the pie, I decided to forgo putting the macarons on top so I just put this baby in the freezer until it was time to serve. Because I didn’t want the pie to be rock-hard when I was serving it to guests, I put it in the refrigerator thirty minutes before serving which made it easier to cut into the crust.
All in all, this really simple cookie butter ice cream pie was a hit at both of my Thanksgiving celebrations, and you can even make variations of this pie with different ice cream fillings.
So if you’re looking to gain lots of cool points with friends and family by bringing a tasty dessert, make this cookie butter ice cream pie. (Shoutout to Refinery29 for this super easy recipe!) As for me, you can bet that I’ll be in the kitchen cooking pies with my baby, or in my case, watching some NBA. (I had to throw in that Fetty Wap line somewhere!)
Cookie Butter Ice Cream Pie Recipe
Ingredients (makes 2 pies):
- 1 frozen pie crust box from Trader Joe’s (contains 2 pie crusts)
- 2 cartons of cookie butter ice cream (or any other ice cream filling)
- 1 package of frozen macarons, optional (any flavour, but I suggest the chocolate and vanilla ones)
- Thaw pie crust and cook according to the blind baked shell instructions. If your pie crust breaks, don’t worry! Add some water on the crack and press the crust back together.
- Let pie crust cool completely after baking and let ice cream thaw for 10-15 minutes before filling.
- Fill the pie crust with ice cream and top with chopped macarons, if desired.
- Freeze for a couple hours or overnight. When ready to serve, either serve immediately after taking it out from the freezer, or let thaw in the refrigerator for about 30 minutes.