NIDO x Nestle Toll House Cookie Pie

Combine Dry Ingredients: In a large bowl, whisk together the 1½ cups all-purpose flour and ½ teaspoon salt.

Cut in Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add Ice Water: Gradually add the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overmix. You may not need all of the water.

Form and Chill: Gather the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This chilling step is crucial for a flaky crust.

Preheat Oven: While the dough chills, preheat your oven to 375°F (190°C).

Roll Out Crust: On a lightly floured surface, roll out the chilled pie dough into a 12-inch circle, about ⅛-inch thick.

Transfer to Pie Plate: Carefully transfer the rolled dough to your 9-inch pie plate. Trim and crimp the edges as desired.

Fill the Crust: Scoop the NESTLÉ TOLL HOUSE Refrigerated Chocolate Chip Cookie Dough into the prepared pie crust. Use a spatula or your hands to gently press and spread the dough evenly into the pie shell.

Optional: If desired, sprinkle an extra ½ cup Toll House Milk Chocolate Morsels over the top of the cookie dough before baking for an extra chocolatey kick.

Bake: Bake for 25–45 minutes until edges of crust are golden brown and the cookie filling is set and golden, with a slightly soft center. If crust edges start to brown too quickly, you can loosely cover them with aluminum foil.

Cool: Let the cookie pie cool completely on a wire rack before frosting (at least 1-2 hours). This is important for the pie to set properly and for the frosting to adhere well without melting.

Cream Butter: In a medium mixing bowl, cream the softened unsalted butter with an electric mixer until light and fluffy (about 2-3 minutes).

Add Dry Ingredients: Gradually add the powdered sugar and NIDO Fortificada to the creamed butter, mixing on low speed until combined. The mixture will be crumbly.

Add Liquid and Vanilla: Add 2 tablespoons of milk (or water) and the vanilla extract. Beat on medium speed until frosting is smooth and creamy. If it’s too thick, add the remaining tablespoon of milk, a little at a time, until you reach your desired consistency.

Frost the Pie: Once the cookie pie is completely cool, spread the NIDO frosting evenly over the top. Top with additional Toll House Milk Chocolate Morsels.