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Chocolate Chip Cookie Dough Pie

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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.

Ingredients

Scale

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

  1. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until evenly combined.
  2. 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.
  3. Refrigerate the crust for at least 30 minutes to set.

Step 2: Make the cookie dough filling

  1. In a large bowl, beat the softened butter and brown sugar with a hand or stand mixer on medium speed until light and fluffy.
  2. Mix in the vanilla extract and salt.
  3. Gradually add the heat-treated flour, alternating with the milk, until a smooth dough forms. Fold in the mini chocolate chips.
  4. Spread the cookie dough evenly into the prepared crust.

Step 3: Prepare the whipped cream topping

  1. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Spread or pipe the whipped cream over the cookie dough layer.

Step 4: Garnish and serve

  1. Sprinkle extra mini chocolate chips or drizzle with melted chocolate for decoration.
  2. 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.

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