If you’re anything like me and have a soft spot for everything cookie dough, then this Chocolate Chip Cookie Dough Pie Recipe is about to become your new obsession. Imagine a luscious, creamy chocolate layer nestled beneath a thick, chewy, perfectly sweetened cookie dough topping, all held together by a crunchy graham cracker crust. This pie combines the best parts of your favorite cookie dough snack with the decadence of a rich chocolate filling, making it the ultimate indulgence for any dessert lover. It’s easy to make, irresistibly delicious, and guaranteed to wow at any gathering or quiet night in.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a vital role in ensuring your Chocolate Chip Cookie Dough Pie Recipe turns out flawlessly. From the buttery crust to the silky chocolate layer and the dreamy cookie dough topping, every component contributes to the incredible taste and texture harmony.
- Graham cracker crumbs (1 ½ cups): Provides a crunchy, slightly sweet base for the pie crust that perfectly contrasts the smooth filling.
- Granulated sugar (¼ cup): Adds the right amount of sweetness to balance the crust’s flavor.
- Unsalted butter, melted (6 tbsp): Binds the graham cracker crumbs together while adding rich, buttery flavor to the crust.
- Semi-sweet chocolate chips (1 cup + ¾ cup + additional): Key to building the luscious chocolate layer and the chocolate studded cookie dough; extra chips sprinkle on top for extra wow factor.
- Heavy cream (½ cup): Heated gently to create a smooth chocolate ganache that sets beautifully under the cookie dough.
- Unsalted butter, softened (½ cup): Whipped with brown sugar for a fluffy, rich cookie dough texture.
- Brown sugar (¾ cup): Contributes a deep, caramel-like sweetness that makes the cookie dough irresistible.
- Salt (¼ tsp): Enhances all flavors, balancing sweetness perfectly.
- Vanilla extract (1 tsp): Adds a warm, fragrant note that complements both chocolate and cookie dough.
- All-purpose flour (1 ¼ cups, heat-treated): Heat-treating makes this cookie dough safe to eat raw, and it forms the base structure of the dough.
- Milk (¼ cup): Adds moisture to the cookie dough, ensuring it stays soft and spreadable.
How to Make Chocolate Chip Cookie Dough Pie Recipe
Step 1: Prepare the Crust
Start by combining graham cracker crumbs, granulated sugar, and melted butter in a bowl until everything is evenly mixed and crumbly. Press this mixture firmly into your 9-inch pie dish, making sure to cover both the bottom and sides for that perfect crust. Pop it into the fridge for 15 minutes so it can set while you get ready for the filling.
Step 2: Make the Chocolate Layer
Warm the heavy cream gently over low heat, making sure not to let it boil. Pour the hot cream over one cup of semi-sweet chocolate chips and let it sit for a full minute—this allows the chocolate to soften and melt. Then stir until velvety smooth. Pour this luscious ganache over the chilled crust and return it to the refrigerator to set while you prepare the cookie dough filling.
Step 3: Whip Up the Cookie Dough Filling
In a mixing bowl, beat softened butter, brown sugar, and salt until the mixture is light and fluffy—a process that adds airiness to the dough. Mix in the vanilla extract, then gradually add the heat-treated flour, alternating with milk, to get a smooth, spreadable dough. Lastly, fold in the ¾ cup of chocolate chips for those delightful pockets of melty goodness.
Step 4: Assemble the Pie
Evenly spread the cookie dough filling over the chilled chocolate layer, smoothing the top with a spatula. Sprinkle additional chocolate chips on top to make the pie even more tempting. Refrigerate the entire pie for at least two hours to let everything set perfectly.
Step 5: Slice and Serve
Once fully chilled and set, slice your Chocolate Chip Cookie Dough Pie and serve it cold for a magical combination of textures and flavors. Each bite bursts with creamy chocolate, buttery crust, and that raw cookie dough magic that’s impossible to resist.
How to Serve Chocolate Chip Cookie Dough Pie Recipe
Garnishes
To elevate your pie, top it with a generous swirl of whipped cream or a drizzle of warm caramel sauce. These garnishes complement the rich chocolate and sweet cookie dough beautifully, adding extra layers of flavor and creaminess that will keep everyone asking for seconds.
Side Dishes
This pie shines best when served on its own as a decadent treat, but if you want to add a twist, pairing it with fresh berries or a scoop of vanilla ice cream creates a delightful contrast. The tartness of berries or the creamy coldness of ice cream balances the richness of the pie perfectly.
Creative Ways to Present
For a fancy gathering, serve the pie in individual mini ramekins or make bite-sized pie bars by cutting it into squares. Garnishing with mint leaves or a sprinkle of flaky sea salt will surprise guests and make the dessert look irresistible.
Make Ahead and Storage
Storing Leftovers
Keep your leftover pie covered tightly in the refrigerator to maintain its fresh texture and prevent it from absorbing other fridge odors. It will stay deliciously fresh for up to 3 days, making it perfect for preparing ahead of time.
Freezing
If you want to save some for later, wrap the pie securely in plastic wrap followed by aluminum foil and freeze it. The pie keeps well for up to 1 month. When ready to enjoy, thaw it overnight in the refrigerator to preserve the creamy layers and smooth texture.
Reheating
This pie is best served chilled, so reheating isn’t really necessary or recommended. If you want to take the chill off, let slices sit at room temperature for about 15 minutes before serving to bring out the flavors and soften the texture slightly.
FAQs
Can I use store-bought cookie dough instead of making the filling?
While store-bought cookie dough might be tempting, making the filling from scratch ensures the right balance of sweetness and texture perfect for this pie. Plus, heat-treating the flour makes it safe and gives you control over ingredients.
What does heat-treated flour mean, and why is it necessary?
Heat-treating flour involves gently heating it in the oven to kill any potential bacteria, making raw cookie dough safe to eat. Since this recipe features uncooked dough, it’s an important safety step to avoid any risk from raw flour.
Can I substitute the graham cracker crust with another type?
Absolutely! Digestive biscuits make a great alternative that adds a slightly different flavor. You can also try crushed Oreos for an extra chocolatey twist, though this will change the overall taste profile.
Is this pie gluten-free?
The standard recipe uses all-purpose flour, which contains gluten. To make it gluten-free, use a gluten-free flour blend that you trust and heat-treat it the same way to keep it safe for raw consumption.
How long can I keep the pie at room temperature before serving?
This pie contains dairy and raw cookie dough elements, so it’s best to only leave it out at room temperature for about 30 minutes. Keeping it chilled until just before serving ensures the best texture and taste.
Final Thoughts
This Chocolate Chip Cookie Dough Pie Recipe is a must-try if you crave the perfect balance of creamy chocolate, crunchy crust, and dreamy cookie dough all in one slice. It’s easy enough to whip up for a weeknight treat but impressive enough for your next celebration. Trust me, once you take that first bite, it’ll become an instant favorite you’ll want to make again and again!
Print
Chocolate Chip Cookie Dough Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
Indulge in this decadent Chocolate Chip Cookie Dough Pie, featuring a crisp graham cracker crust layered with a smooth chocolate ganache and topped with a luscious, safe-to-eat cookie dough filling loaded with chocolate chips. Perfectly chilled and ready to satisfy your sweet tooth with every bite.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs (or crushed digestive biscuits)
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
Chocolate Ganache Layer
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Cookie Dough Filling
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour (heat-treated for safety)
- ¼ cup milk
- ¾ cup semi-sweet chocolate chips
Garnish (Optional)
- Additional chocolate chips
- Whipped cream or caramel drizzle
Instructions
- Prepare the crust: In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until fully combined. Press this mixture firmly into a 9-inch pie dish, making sure to cover the bottom and sides evenly. Chill the crust in the refrigerator for 15 minutes to set.
- Make the chocolate ganache: Heat the heavy cream in a saucepan over low heat, being careful not to let it boil. Pour the warm cream over the semi-sweet chocolate chips and let it sit for 1 minute to soften the chocolate. Stir gently until the mixture is smooth and glossy. Spread this ganache evenly over the chilled graham cracker crust, then place the pie back into the refrigerator.
- Create the cookie dough filling: In a mixing bowl, beat the softened butter, brown sugar, and salt together until the mixture is light and fluffy. Mix in the vanilla extract. Gradually add the heat-treated all-purpose flour alternately with the milk, stirring until the dough reaches a smooth consistency. Fold in the semi-sweet chocolate chips to distribute evenly.
- Assemble the pie: Spread the prepared cookie dough filling over the set chocolate ganache layer, smoothing the top with a spatula or knife. Sprinkle additional chocolate chips over the surface, if desired, for extra texture and chocolate flavor.
- Chill to set: Refrigerate the pie for at least 2 hours or until fully set and firm to the touch.
- Serve: Slice the pie and serve chilled, optionally topped with whipped cream or a caramel drizzle for an indulgent dessert experience.
Notes
- Make sure to heat-treat the flour by baking at 350°F (175°C) for 5-7 minutes to eliminate any potential bacteria for safe consumption.
- Do not boil the heavy cream; heating it gently is essential for a smooth chocolate ganache.
- For an even richer pie, consider adding a pinch of espresso powder to the ganache to enhance the chocolate flavor.
- Store leftovers covered in the refrigerator and consume within 3-4 days for best freshness.
- Feel free to swap semi-sweet chocolate chips for dark or milk chocolate chips according to your preference.
