Cookie Cake Pie

First, prepare one batch of chocolate chip cookie dough. You can leave this in the fridge or to the side while you prepare the rest.

Next, prepare a single pie crust and line it into a pie plate. I considered blind-baking it, but ultimately did not, and I thought it turned out fine.

Place the cookie dough inside of the pie crust and using your fingers or a spoon, spread it so that it evenly coats the bottom of the crust. Mine was about an inch thick; I had enough cookie dough leftover to make about three big cookies, or one massive cookie dough snack.

At this point, you might want to pre-heat the oven. I considered each of the three recipes (pie, cookie and cake) and chose an average of 350 degrees.

Let the cookie-filled pie crust rest for a bit while you mix up some birthday cake. If I'm to be completely honest here, I used Rainbow Chip cake. Yes, from a mix. It just felt right, and it added such a nice color contrast. Don't judge me.

Pour cake batter directly on top of the cookie dough til the pie crust is about 2/3 filled. The cake will rise, so you want to leave room for it. You will probably have leftover cake batter; why not make some cupcakes?

Put this monster in the oven and check after about 25 minutes. I kept on checking every 5 minutes and think it ended up baking for about 30-40 minutes total. I took it out when the cake was golden around the edges.

Let cool, and frost generously with buttercream frosting (mine was approximately an inch thick--this is not the time for moderation). Garnish as desired; I thought sprinkles were festive and pretty.