Viral Scoopable Corn Cookie Pie with Honey Buttercream
This scoopable corn bread cookie pie is soft, gooey, and topped with fluffy honey buttercream. A Crumbl-inspired dessert that's the perfect combination of cookie but in pie form.
Servings: 14 servings
Ingredients
Corn Bread Cookie:
- ¾ cup unsalted butter, melted (170g)
- ¾ cup packed light brown sugar (150g)
- ¼ cup granulated sugar (50g)
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract (5g)
- 1 cup + 2 tbsp all purpose flour (130g)
- ½ cup fine cornmeal (70g)
- 2½ tbsp cornstarch (20g)
- 1 tsp baking powder (4g)
- ½ tsp salt (3g)
- 1 tbsp honey (20g)
Honey Buttercream:
- ½ cup unsalted butter, softened (113g)
- 1½ cups powdered sugar (180g)
- 2 tbsp honey (40g)
- 2 tbsp heavy cream (30g)
- Pinch of salt
Instructions
Corn Bread Cookie:
- Preheat oven to 350°F (175°C)
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Add egg, egg yolk, vanilla, and honey. Mix until fully combined.
- In a separate bowl, whisk together flour, cornmeal, cornstarch, baking powder, and salt. Fold dry ingredients into wet ingredients until just combined.
- Spread dough into a greased 9-inch pie dish.
- Bake for 18–22 minutes until edges are set center is glossy, soft, and slightly underbaked. Allow to cool for 20-30 minutes.
- While the cookie is cooling, make the Honey Buttercream Frosting.
Honey Buttercream Frosting:
- In a medium sized bowl using a hand mixer or a stand mixer with the paddle attachment, whip butter until smooth.
- Add powdered sugar, honey, heavy cream, and salt. Beat until light and fluffy.
- Spread frosting over entire cookie skillet, or scoop desired amount onto serving.