Double Blueberry Cookie Pie
Dive into dessert paradise with this show-stopping Double Blueberry Cookie Pie! This heavenly confection combines the best of two worlds—chewy cookie dough and a luscious blueberry filling. Loaded with bursts of fresh blueberries, swirls of blueberry jam, and melty white chocolate chips, every slice offers layers of irresistible sweetness and texture. The cookie dough forms both the crust and a crumbly topping, making it an indulgent delight that’s as visually stunning as it is delicious. Ready in under an hour and perfect for gatherings, this pie is a must-try for when you want a dessert that’s both comfortingly familiar yet beautifully unique. Serve it warm with a scoop of vanilla ice cream for the ultimate treat!
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 150 grams Granulated sugar
- 100 grams Light brown sugar
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 250 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 250 grams Fresh blueberries
- 120 grams Blueberry jam
- 100 grams White chocolate chips
- 10 grams Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch pie tin or line it with parchment paper.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs into the sugar mixture one at a time, beating well after each addition.
In a separate mixing bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
Gently fold in the fresh blueberries and white chocolate chips, ensuring that they are evenly distributed throughout the dough.
Take two-thirds of the cookie dough and press it into the prepared pie tin, spreading it evenly across the bottom and slightly up the sides to form a crust.
Spread the blueberry jam evenly over the cookie crust, ensuring it reaches the edges of the dough.
Crumble the remaining cookie dough over the blueberry jam layer, leaving small gaps for the jam to peek through.
Bake the pie in your preheated oven for 22-25 minutes, or until the top is golden brown and set.
Remove the pie from the oven and allow it to cool completely in the tin before slicing.
Optional: Sprinkle a light dusting of powdered sugar over the top for extra sweetness and visual appeal.
Serve the Double Blueberry Cookie Pie warm or at room temperature, either on its own or with a scoop of vanilla ice cream.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 319 mg | 14% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 50.7 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 122 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
