The last couple weeks I have been testing recipes. And testing means tasting, and then tasting some more, and a little more after that – which means I have eaten dessert like 5 times a day for several days in a row. So, I decided to go without sugar for two weeks. I felt like I needed to hit the reset button and do without sweets for a while. Well, here I am, 4 days in. It hadn’t been too hard until I sat down to edit these pictures, then I remembered that I have one lonely little slice of this M&M pie in the freezer from last week. It’s calling my name. Send help. I don’t know if I can hold out any longer…
Last year I made my first cookie pie, which is essentially a giant cookie that is baked in a pie plate, garnished with frosting and served in slices. My last cookie pie was filled with chopped candy bars. It was Halloween and I had candy bars lying around, so I figured, why not? Best. Use. Of. Candy. Ever.
I loved that candy bar pie. It was one of my personal favorite recipes of last year. I figured I would take the same idea, and this time use only M&M’s. I used Valentine’s M&M’s, since the holiday is near. I was thrilled with the way this cookie pie came out. It’s soft and slightly chewy, loaded with M&M’s, and made extra pretty (and tasty!) by the addition of pink buttercream frosting.
You can make this cookie pie anytime of year, with any variety of M&M’s. You could even purchase specific colored M&M’s to match the theme of a party (I’m already thinking all pink for my daughter’s first birthday!). Kids and adults will both love this recipe – it’s a crowd pleaser!
And now I’m off to do something other than look at these photos. They’re torturing me. I think I’ve convinced myself that two weeks is waaaay too long to go without sugar. There’s a good chance that last slice of pie will be consumed in the very near future. #nowillpower
- 10 tablespoons unsalted butter, softened
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1½ cups all purpose flour
- 1½ teaspoons cornstarch
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup M&M's, divided
- 4 tablespoons unsalted butter softened
- 1¼ cups powdered sugar, sifted
- ½ teaspoon pure vanilla extract
- 1-2 tablespoons milk, half and half or cream
- Food coloring, optional (I used 1 drop of red food coloring)
- Preheat oven to 350°F. Line a 9½ inch pie dish with a round of parchment paper and grease the dish. Set aside.
- With a hand mixer or stand mixer, beat butter and sugars on medium speed for about one minute, until smooth and creamy. Add egg and vanilla extract, and beat to combine, scraping the sides of the bowl as necessary.
- In a separate bowl, combine flour, cornstarch, baking soda, and salt. With the mixer on low, slowly add the flour mixture to the wet ingredients, beating until combined. By hand, stir in ¾ cup of M&M's.
- Evenly press the dough into the prepared pie dish. The dough will be thick and sticky.Wet your fingertips with a little water (if necessary) to help flatten the dough into the dish. Lightly press the remaining ¼ cup M&M's over the top.
- Bake for 23-25 minutes, until light golden brown. Cool completely.
- With a stand mixer or hand mixer, beat butter and sugar on medium speed until smooth and creamy. Add vanilla extract and 1 tablespoon milk. Beat for an additional minute. Add more milk, if needed, to thin out the frosting. Beat in food coloring, if desired
- Use a decorating tip (I used a star tip) to frost the outer edge of the cookie. Decorate with additional M&M's, if desired.