raspberry almond sugar cookie pie

I’m getting this post up later than I had originally wanted, but sick kiddos and mama puts everything behind schedule, right?  At least they look like they are returning to health.  If I could kick this sore throat, things would be golden!  I know the last thing you need when you’re feeling under-the-weather is sugar, BUT this pie is delicious.  I’ll blame pregnancy hormones.  I go to my pantry these days and think, “What unhealthy thing do I have in here??”  Pudding – check.  Sugar – check.  Sweetened condensed milk – check.  Okay, let’s find them some friends…  And I go to the refrigerator and the wheels start turning…  I see cream cheese and immediately think of Pioneer Woman’s mock cheesecake.  Yum.  Then, I see fresh raspberries.  Natural sweetness and would be AMAZING with these other things.  Then, I start thinking about my friend Jill’s out-of-this-world almond torte and remember that I have almond extract.  Crust…  Crust…  This thing is gonna need a crust…  SUGAR COOKIE!  Bingo.  Done.  And thus, an unhealthy but wildly good recipe is born.

Here it is, friends!  It’s not quite a cheesecake, not quite a pudding, kind of has the consistency of a custard (even though it’s not one).  It’s just special.  Thick, rich, sweet, and special.  I hope you like it.  I have admittedly eaten it for breakfast.  It’s so rich that you will only need a sliver to satisfy your sweet tooth.  It goes perfectly with coffee, and it’s pretty.  We like pretty.  Don’t skimp on the berries either.  They are insanely good in this pie.  Enjoy!

For crust:

  • 1/2 c. unsalted butter, softened
  • 3/4 c. sugar
  • 1 egg, at room temp.
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1 1/2 c. flour
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. cornstarch
Prepare crust:

  • chill dough for about 30 mins
  • roll flat on floured surface
  • spray pie dish with cooking spray (i use coconut oil spray) 
  • place dish upside down on crust and quickly flip over (i flipped my entire cutting board over.  it was messy, but better than trying to pick up the dough and move it by hand.  dough will want to fall apart, since it’s cookie dough and not a typical crust.)
  • press dough into shape in dish (aka make it pretty)
  • bake at 350 for 20 mins.  
  • press down immediately to recreate a well for the filling (crust will rise significantly while baking)

For filling:

  • single 3.4 oz package of instant vanilla pudding
  • 4 oz cream cheese, softened
  • 14 oz can sweetened condensed milk
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1 tsp. honey
  • 4 tbsp. milk (more if desired for a less dense filling)
  • at least pint of fresh raspberries, chopped (more if desired)
Prepare pie:

  • spread with chopped berries
  • fill with mixture
  • chill overnight for best results / flavor

 photo a9de1fdb-52d3-4604-a79d-ba7ee6db5adb_zps8f990315.jpg
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