Cookie Chess Pie

Bake this delicious dessert pie using Pillsbury® pie crust and topped with double-chocolate-filled sandwich cookies. MORE+ LESS-

By Pillsbury Kitchens

November 15, 2011

Pillsbury™ refrigerated pie crust, softened as directed on box

cups sugar

1/2

cup butter or margarine, melted

1/4

cup half-and-half

tablespoons yellow cornmeal

tablespoon all-purpose flour

1/4

teaspoon salt

tablespoon white vinegar

teaspoon vanilla

eggs, slightly beaten

package (7.5 oz) double chocolate-filled sandwich cookies, chopped

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1

Heat oven to 325°F. Place pie crust in 9-inch pie plate as directed on box for One- Crust Filled Pie.
2

In large bowl, mix sugar, butter, half-andhalf, cornmeal, flour, salt, vinegar, vanilla and eggs with whisk or spoon. Stir in cookie pieces. Pour into crust-lined plate.
3

Bake 55 to 60 minutes or until center is slightly puffed and almost set. Cover pie with foil during last 25 minutes of baking to prevent excessive browning. Cool completely on cooling rack, about 4 hours. Store in refrigerator.