Chocolate Chip Cookie Dough Pie is the ultimate dessert for cookie lovers. This decadent treat combines the rich, creamy texture of cookie dough with a buttery crust, creating a dessert that’s as delightful as it is indulgent. Perfect for parties, celebrations, or whenever you need a sweet fix!
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Filling:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 cup mini chocolate chips
- For the Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup mini chocolate chips for garnish
Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until evenly combined.
- Press the mixture into a 9-inch pie pan, ensuring an even layer along the bottom and up the sides.
- Bake for 8-10 minutes, then let it cool completely.
- Make the Cookie Dough Filling:
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add vanilla extract and mix well.
- Gradually mix in the flour and salt, alternating with the milk, until a soft dough forms.
- Fold in the mini chocolate chips.
- Spread the cookie dough evenly into the cooled crust.
- Prepare the Whipped Cream Topping:
- In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the cookie dough layer.
- Garnish:
- Sprinkle mini chocolate chips over the top for decoration.
- Chill the pie in the refrigerator for at least 2 hours before serving.
Serving and Storage Tips
- Serving:Â For a clean slice, use a sharp knife and wipe it clean after each cut. Serve chilled with a dollop of extra whipped cream if desired.
- Storage:Â Cover the pie tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 4 days. For longer storage, freeze it for up to 2 months. Thaw in the refrigerator before serving.
FAQs
1. Can I use store-bought cookie dough instead of making it from scratch?
Yes, you can use store-bought edible cookie dough for convenience. Ensure it’s labeled safe to eat raw.
2. Is the cookie dough safe to eat raw in this recipe?
Absolutely! The recipe uses heat-treated flour and no eggs, making it safe for consumption.
3. Can I make this pie gluten-free?
Yes, substitute the graham crackers with gluten-free alternatives and use a gluten-free all-purpose flour for the filling.
4. What other toppings can I use for decoration?
You can add caramel drizzle, chocolate syrup, or even chopped nuts for added texture and flavor.
Enjoy making and indulging in your Chocolate Chip Cookie Dough Pie!
PrintChocolate Chip Cookie Dough Pie
This pie features a buttery graham cracker crust filled with a luscious, eggless chocolate chip cookie dough, topped with a smooth chocolate ganache. It’s a no-bake dessert that’s perfect for any occasion.
Ingredients
Scale
For the Crust:
- 1½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
For the Cookie Dough Filling:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
For the Chocolate Ganache Topping:
- 1 cup heavy cream
- 12 ounces semi-sweet chocolate chips
Instructions
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until well combined.
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate.
- Refrigerate the crust while preparing the filling.
- Make the Cookie Dough Filling:
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Stir in the vanilla extract.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the chocolate chips.
- Assemble the Pie:
- Transfer the cookie dough filling into the prepared crust, spreading it evenly.
- Refrigerate the pie while preparing the ganache.
- Prepare the Chocolate Ganache Topping:
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Remove from heat and add the chocolate chips. Let sit for 5 minutes, then stir until smooth and glossy.
- Add the Ganache and Chill:
- Allow the ganache to cool slightly, then pour it over the cookie dough layer, spreading it evenly.
- Refrigerate the pie for at least 2 hours, or until set.
- Serve:
- Slice and enjoy chilled. For an extra indulgent treat, top with whipped cream or a scoop of vanilla ice cream.
Notes
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until well combined.
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate.
- Refrigerate the crust while preparing the filling.
- Make the Cookie Dough Filling:
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Stir in the vanilla extract.
- Gradually add the flour and salt, mixing until just combined.
- Fold in the chocolate chips.
- Assemble the Pie:
- Transfer the cookie dough filling into the prepared crust, spreading it evenly.
- Refrigerate the pie while preparing the ganache.
- Prepare the Chocolate Ganache Topping:
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Remove from heat and add the chocolate chips. Let sit for 5 minutes, then stir until smooth and glossy.
- Add the Ganache and Chill:
- Allow the ganache to cool slightly, then pour it over the cookie dough layer, spreading it evenly.
- Refrigerate the pie for at least 2 hours, or until set.
- Serve:
- Slice and enjoy chilled. For an extra indulgent treat, top with whipped cream or a scoop of vanilla ice cream.