Am I a giant bag of predictability or what?
Seriously, I can’t even be trusted around pie crusts anymore since I have been known to do insane things to them.
But I’ve always been reaaaaaally stupidly bad at making decisions and especially making decisions on the fly. I haaaate being peer-pressured into making a final decision rightthissecond so I often kind of wig out and hope someone will take the lead.
I mean, the whole “what do you want for dinner?” question is enough to throw me into a full-fledged frenzy. What if I agree on hamburgers but immediately wish I would have said sushi? Obviously life or death problems, I know.
And plus, when it comes to desserts, it’s cruel to choose only one. What if I want pie and cookies? People start to get all judge-y then: why does she need two desserts? Who the hell does she think she is? How disgusting. She’s an abomination. But if, say, I wanted two meals simultaneously, like a sandwich and a salad, everyone thinks that’s okay: soups and sandwiches are like, two peas in a pod. It totally makes sense. As does eating your weight in appetizers and then moving right along to a meal. People are lame.
So that’s precisely how I got my crazy Capookie idea. And from the Capookie, I realized the world needed a turtle version. Because turtle cookies and turtle brownies RULE. Therefore, math naturally says turtle cookies + turtle brownies + turtle pie = insanely awesome.
Turtle Capookie. Learn it. Own it. Love it. Chew it.
Turtle Capookie *adapted from Capookie
1 pkg refrigerated turtle cookie dough, room temperature
1/2 batch brownie batter (homemade, or from a mix)
1 pkg refrigerated pie crusts
1/2 cup chopped pecans
1/2 cup caramel sundae syrup
1. Preheat oven to 350 degrees F. Liberally grease a 9″ pie plate with cooking spray and set aside.
2. Gently roll out one sheet of pie dough and line the greased pie plate with it. Meanwhile, flatten the cookie dough into a single layer to fit the bottom of the pie crust. It should be about 1/2″ to 3/4″ thick; if you have to, rip off extra dough to make cupcakes or have as a snack. You will probably have extra dough, fyi.
3. Next, take your brownie batter and pour it on top of the cookie dough layer, filling about 2/3 full. You want to keep in mind the brownie will rise–so don’t fill it to the top completely. You’ll likely have leftover batter, so use it to make brownie cups or eat the batter, duh.
4. Place the pie monster on top of a rimmed baking sheet. Using a pie shield or foil, gently cover the edges of the pie to prevent them from baking too quickly.
5. Bake the capookie for 30 minutes. Remove from the oven, discard the foil, and return to the oven for another 15-25 minutes or until the top is set and a toothpick inserted near the center comes out mostly clean. Start checking your capookie at the 30-minute mark for doneness, as different types of cake mix may alter the baking time.
6. Allow the capookie to cool completely before drizzling on the caramel sauce and pecans. Serve in wedges and store leftovers airtight at room temperature, up to a day.
Okay, so technically this isn’t a “capookie” but more a bropookie or something less-clever sounding than a capookie. Hope you don’t mind. However, if you’re a fan of outrageously decadent desserts, semantics shouldn’t matter to you since this turtle capookie is amazeballs. The turtle cookie dough on the bottom is perfectly brown sugary compared to the fudgy brownie on top. The pie crust adds a nice crunch and holds the massive pie monster nicely. And of course, you can’t do turtle without caramel + pecans. And believe me, you’ll want to do Turtle.