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Chocolate Chip Cookie Dough Pie

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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

  1. 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.
  2. 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.
  3. Assemble the Pie:
    • Transfer the cookie dough filling into the prepared crust, spreading it evenly.
    • Refrigerate the pie while preparing the ganache.
  4. 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.
  5. 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.
  6. Serve:
    • Slice and enjoy chilled. For an extra indulgent treat, top with whipped cream or a scoop of vanilla ice cream.

Notes

  1. 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.
  2. 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.
  3. Assemble the Pie:
    • Transfer the cookie dough filling into the prepared crust, spreading it evenly.
    • Refrigerate the pie while preparing the ganache.
  4. 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.
  5. 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.
  6. Serve:
    • Slice and enjoy chilled. For an extra indulgent treat, top with whipped cream or a scoop of vanilla ice cream.

Find it online: https://recipe.newsvks.com/chocolate-chip-cookie-dough-pie/