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
Scale
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.
