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Science-driven American baking — cookies, pies, cakes with precision
Ball-bearing American rolling pin — even pressure for pie dough
Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
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Science-driven American baking — cookies, pies, cakes with precision
Ball-bearing American rolling pin — even pressure for pie dough
Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
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Preheat oven to 350 degrees F. Liberally grease a pie dish with cooking spray. Lay the pie crust into the dish, pressing gently. Put the chopped frosted cookies on the crust in an even layer. In a medium bowl, combine the melted butter, sugar, flour, vanilla and eggs with a whisk until smooth and blended. Pour the mixture over the cookies in the pie shell. Gently smoosh around the cookies and the filling mix so most of the cookies are coated with the mix. Crimp the edges of the pie shell, if desired. Bake for 35-40 minutes or until the top + edges are golden and bubbly and the center appears set. Cool completely before cutting into slices. Top with vanilla ice cream or whipped cream and rainbow sprinkles!