Quick and Dirty Pie

Why is this pie so dirty? you may ask. It's cheap. It's easy. It's quick. And, of course, it's delicious. Four ingredients easy. Cookie dough, cool whip, pudding mix and milk. Of course, you can also make these ingredients really easily, but with store-bought ingredients, you'll  have it ready in 20 minutes. 20 minutes!
This recipe was created by my physics partner on a particularly dreary day of class. Sometimes it's important to take a break from all the learning and create something new. And, genius that he is, within seconds a new recipe had been produced! Cookie dough, he said! And fill a pie with light chocolate! 
Amazing. So amazing. How simple. Just pre-bake the cookie dough in a pie pan, whip up some pudding a voila! delicious. Plus, frozen cool whip is easy to decorate with. 

Oven Temp: 350 degrees
Prep Time: 5 minutes
Bake Time: 15 minutes
Ready-In: 20 minutes (and a little cooling time)

Ingredients
1 tube of cookie dough (any kind is good, but went with chocolate chips)
1 tube of cool whip
2 boxes of pudding mix
3 cups of milk


Begin by rolling out the cookie dough on a lightly floured surface.

 
Press cookie dough into a pie pan. Bake until golden brown (about 15 minutes).

Messy work space

In the meantime, begin preparing the pudding. My recipe called for two cups of cold milk for every box, but use 3/4 of the suggested amount (so for two boxes, instead of using 4 cups of milk, I used 3 cups of milk). This will produce a thicker pudding. Because the ultimate goal is a moussey filling, you want to start with a thicker filling.

Let the pudding sit until firm.  It should take about 4 or 5 minutes. 

Someone was a little over-eager to test the pudding

 Once the pie crust is done,  you may notice it puffed up quite a bit. You'll want to press down the edges as flat as they can get using something flat, like the bottom of a bowl.

Super puffy crust

Using about 3/4 of the prepared pudding, mix the cool whip into your pudding. Depending on how thick/pale you want your filling to be, add in more or less. I went with about equal ratios of pudding to cool whip.
I kept the last 1/4 of the pudding separate and added milk into it to make a darker, less viscous layer that I wanted to pour on top to make a smooth layer.

All the ingredients assembled

 Once the crust is fairly cool, pour the lighter layer into the crust and smooth it out as best you can. Pour the darker layer on top. It should be watery enough  to just pour over.

 When ready, decorate with cool whip as you see fit.

Let it sit in the fridge to harden a little more.

Slice and serve with milk.

 And of course, enjoy.