Dive into the decadence of Chocolate Chip Cookie Dough Pie, a dessert that combines a buttery crust, creamy cookie dough filling, and rich chocolate topping. This no-bake pie is the ultimate indulgence, perfect for parties, celebrations, or simply satisfying your sweet tooth.
Why You’ll Love This Recipe
- No Baking Required: A hassle-free recipe that skips the oven.
- Safe-to-Eat Dough: Made with heat-treated flour and no eggs, so you can enjoy without worry.
- Crowd-Pleasing: A guaranteed hit at any gathering.
- Customizable: Use different crusts or mix-ins for your personal twist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crust (store-bought or homemade)
- Unsalted butter
- Brown sugar
- Granulated sugar
- Vanilla extract
- Heavy cream or milk
- All-purpose flour (heat-treated)
- Mini chocolate chips
- Whipped topping or heavy cream (for garnish)
- Chocolate sauce or extra chocolate chips (optional for topping)
Directions
- Prepare the Crust: If using a homemade crust, press the mixture firmly into a pie pan and chill until firm. For store-bought, proceed to the next step.
- Make the Cookie Dough Filling: In a bowl, cream together butter, brown sugar, and granulated sugar until smooth.
- Add vanilla extract and heavy cream, mixing well.
- Gradually fold in heat-treated flour until combined, then stir in mini chocolate chips.
- Spread the cookie dough mixture evenly over the prepared crust.
- Chill the Pie: Refrigerate the pie for at least 2 hours to set.
- Top and Serve: Garnish with whipped topping, chocolate sauce, or extra chocolate chips as desired. Slice and serve chilled.
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Total Time: 2 hours and 20 minutes
Variations
- Alternate Crusts: Try using an Oreo crust or a chocolate cookie crust for a richer base.
- Add Nuts: Incorporate chopped walnuts or pecans into the filling for added texture.
- Flavor Boost: Add a pinch of sea salt or a dash of cinnamon for a unique twist.
- Different Toppings: Experiment with caramel sauce, toasted coconut, or crushed cookies as toppings.
Storage/Reheating
- Storage: Store the pie in the refrigerator, covered, for up to 5 days.
- Freezing: Freeze individual slices or the whole pie wrapped tightly for up to 3 months. Thaw in the refrigerator before serving.
- Reheating: This pie is best served chilled and doesn’t require reheating.
FAQs
Is the cookie dough safe to eat?
Yes, the dough is made with heat-treated flour and contains no eggs, ensuring it’s safe to eat raw.
How do I heat-treat flour at home?
Spread the flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or microwave in a heat-safe bowl in 30-second intervals until it reaches 165°F (74°C).
Can I use a different crust?
Absolutely! An Oreo crust or shortbread crust works beautifully with this pie.
Can I make this dairy-free?
Yes, substitute butter with plant-based butter and use almond or coconut milk instead of heavy cream.
Can I reduce the sweetness?
Use dark chocolate chips or reduce the sugar slightly in the filling.
How long does this pie last?
It can last up to 5 days in the refrigerator and 3 months in the freezer.
What toppings work well with this pie?
Whipped cream, chocolate drizzle, caramel sauce, or sprinkles are all fantastic options.
Can I add a layer of chocolate ganache?
Yes, a ganache layer on top of the cookie dough filling adds a luxurious touch.
Does this recipe work with gluten-free flour?
Yes, gluten-free all-purpose flour can be used as a substitute. Ensure it’s heat-treated as well.
How can I make the pie more festive?
Decorate with colored sprinkles, edible glitter, or themed toppings to match your celebration.
Conclusion
Chocolate Chip Cookie Dough Pie is the ultimate no-bake dessert for cookie dough lovers. Its creamy filling, paired with a buttery crust and delightful chocolate chips, creates an indulgent treat that’s sure to impress. Perfect for any occasion, this pie is easy to make, store, and customize. Try it today and experience dessert bliss!
PrintChocolate Chip Cookie Dough Pie
This Chocolate Chip Cookie Dough Pie is a dream for cookie dough lovers! With a buttery crust, creamy cookie dough filling, and rich chocolate chips in every bite, it’s a perfect no-bake dessert for any occasion.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 8 slices 1x
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Ingredients
For the crust:
- 1 1/2 cups (150 g) graham cracker crumbs (or crushed chocolate cookies)
- 1/3 cup (75 g) unsalted butter, melted
- 1/4 cup (50 g) granulated sugar
For the cookie dough filling:
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) brown sugar, packed
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup (125 g) all-purpose flour (heat-treated, see notes)
- 1/4 cup (60 ml) milk or cream
- 1 cup (175 g) mini chocolate chips
For the topping:
- 1 cup (240 ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Extra mini chocolate chips or chocolate drizzle for garnish
Instructions
Step 1: Make the crust
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until evenly combined.
- Press the mixture into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or the bottom of a glass to pack it firmly.
- Refrigerate the crust for at least 30 minutes to set.
Step 2: Make the cookie dough filling
- In a large bowl, beat the softened butter and brown sugar with a hand or stand mixer on medium speed until light and fluffy.
- Mix in the vanilla extract and salt.
- Gradually add the heat-treated flour, alternating with the milk, until a smooth dough forms. Fold in the mini chocolate chips.
- Spread the cookie dough evenly into the prepared crust.
Step 3: Prepare the whipped cream topping
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread or pipe the whipped cream over the cookie dough layer.
Step 4: Garnish and serve
- Sprinkle extra mini chocolate chips or drizzle with melted chocolate for decoration.
- Refrigerate the pie for at least 2 hours to firm up before slicing and serving.
Notes
- Heat-treating flour: To make raw flour safe to eat, spread it on a baking sheet and bake at 350°F (175°C) for 5 minutes, or microwave in 30-second intervals, stirring in between, until it reaches 165°F (74°C).
- Storage: Store the pie in the refrigerator for up to 5 days.
- Freezing: Freeze slices of the pie wrapped tightly in plastic wrap for up to 3 months. Thaw in the refrigerator before serving.