Sugar Cookie Pie
Sugar Cookie Pie takes approximately 45 minutes from beginning to end. This lacto ovo vegetarian recipe serves 8 and costs 51 cents per serving. One serving contains 282 calories, 4g of protein, and 19g of fat. It works well as a very affordable dessert for Christmas. Head to the store and pick up butter, sugar, vinegar, and a few other things to make it today. 5606 people found this recipe to be scrumptious and satisfying. It is brought to you by Somethings Wanky. Taking all factors into account, this recipe earns a spoonacular score of 15%, which is not so spectacular. If you like this recipe, take a look at these similar recipes: 5 Fast Low-Sugar Dairy-Free : Apple Pie Breakfast Parfaits, Yogurt Salad Dressing, Cookie Dough Balls and More, Happy Sugar Cookie Day — Amish Sugar Cookies, and Brown sugar & Spice Sugar cookie frogs.
Servings: 8
Ingredients:
1/2 c. butter, partially melted
1 tbsp. cornmeal (or almond flour, or flour)
3 eggs
1/2 c. sugar
10 frosted sugar cookies
1 unbaked pie crust
1 tsp. vanilla
1 tbsp. vinegar.jpg)
Equipment:
pie form
oven
whisk
spatula
Cooking instruction summary:
Preheat oven to 350ºF. Press unbaked pie crust into a 9" pie dish. Chop the sugar cookies into bite sized pieces and place in pie dish.Whisk together the butter and sugar. Mix in the eggs, one at a time, mixing in between each addition.Mix in the cornmeal, vinegar, and vanilla until smooth. Pour mixture over the cookies in the pie dish. Use a spatula to prod the pieces to make sure the filling has filled in the "cracks" as much as possible. I also like to press and smooth down the top with the spatula.Bake for 30-35 minutes until the top is golden brown.Serve warm or at room temperature with ice cream. Cover and store at room temperature for up to 1 week.
Step by step:
1. Preheat oven to 350ºF. Press unbaked pie crust into a 9" pie dish. Chop the sugar cookies into bite sized pieces and place in pie dish.
2. Whisk together the butter and sugar.
3. Mix in the eggs, one at a time, mixing in between each addition.
4. Mix in the cornmeal, vinegar, and vanilla until smooth.
5. Pour mixture over the cookies in the pie dish. Use a spatula to prod the pieces to make sure the filling has filled in the "cracks" as much as possible. I also like to press and smooth down the top with the spatula.
6. Bake for 30-35 minutes until the top is golden brown.
7. Serve warm or at room temperature with ice cream. Cover and store at room temperature for up to 1 week.
Nutrition Information:
covered percent of daily need
