Today, we are unveiling our beloved Blondie Cookie Pie. We have been perfecting this recipe since before we took off on our Europe trip. Amazing backpacking trip, that is. If you haven’t read about it yet, we went spent eighteen days in five different countries and it was the best!
It all started with our delicious Graham Cracker Piecrust that all started with gluten-free graham crackers we found at the grocery store. You catch my drift? We’ve been buying these crackers ever since.
For the base of the pie, we used our homemade, freshly crisp, cookie-like, gluten-free Graham Cracker Piecrust. We make it with nothing but love and grass-fed butter. Originally, we battled between whether or not we should even call it that because it tasted an awful lot like a cookie crust. At the same time, graham crackers are most like cookies AND it’s made of them, isn’t it? So the name clearly stuck. We’ve been obsessed with it ever since.
The Blondie Cookie Pie filling is a citrus vanilla soufflé cookie with a glazed blood orange honey swirl. We originally made this recipe while we were still in the winter season but this pie is always appropriate, regardless of the season. Essentially, if unavailable to you, regular oranges will do. Certainly, if blood oranges are well within your reach, don’t cheat the recipe. Go straight for it and make it to the T.
One of my absolute favorite parts of our delicious Blondie Cookie Pie is the glazed blood orange honey swirl. If you’re a Disney freak like we are, you probably already noticed… It’s the Moana swirl! In the latest Disney princess movie, Moana, this swirl design comes out in everything. It’s basically the logo for the movie. It signifies different things. Watch the movie and you’ll know. If you go, there’s no telling how far you’ll go. Pun intended. I never do Disney food so this was the perfect way to jump head into the summer with Moana. Of course, don’t forget to top it with a dollop of our sweet and delicious Vanilla Bean Cream.
Blondie Cookie Pie
The Blondie Cookie Pie filling is a citrus vanilla soufflé cookie with a glazed blood orange honey swirl lined with our Graham Cracker Piecrust.
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Follow recipe for Graham Cracker Piecrust. Bake. Remove from oven. Allow to cool.
Remove pit from dates or buy pre-pitted. Soak in warm water for a few minutes.
Zest blood orange. Whisk zest, egg whites and protein powder until stiff peaks form. Set aside.
Pulse dates in the food processor until a small ball forms. Remove. Softly incorporate it into the batter. Set aside.
Juice blood orange. Whisk honey well into the juice. Set aside.
Pour pie filling into the crust. Carefully drizzle blood orange honey mixture in a swirl around the pie filling.
Bake for 20 minutes. Allow to cool.
* Find our "Graham Cracker Piecrust" on the blog.