If you have a soft spot for cookie dough and a love for chocolate, then you are going to fall head over heels for this Chocolate Chip Cookie Dough Pie Recipe. Imagine a buttery graham cracker crust, a luscious chocolate ganache layer, and a rich, creamy cookie dough filling dotted with melty chocolate chips—this pie is pure bliss in every slice. It’s the perfect dessert to serve when you want to impress friends or simply treat yourself to something truly indulgent and comforting.
Ingredients You’ll Need
This recipe is delightful in its simplicity, relying on familiar ingredients that come together beautifully to create layers of flavor and texture. Each one plays a vital role, from the crunchy crust to the silky chocolate layer and that dreamy cookie dough topping.
- 1 ½ cups graham cracker crumbs (or crushed digestive biscuits): Provides a crisp, slightly sweet base that holds the pie together.
- ¼ cup granulated sugar: Adds just the right touch of sweetness to the crust.
- 6 tbsp unsalted butter, melted: Binds the crust crumbs and adds buttery richness.
- 1 cup semi-sweet chocolate chips: Used for the smooth chocolate ganache layer that melts in your mouth.
- ½ cup heavy cream: Essential for creating that silky ganache texture.
- ½ cup unsalted butter, softened: Gives the cookie dough filling its creamy, luscious consistency.
- ¾ cup brown sugar: Adds moisture and a deep caramel flavor to the cookie dough.
- ¼ tsp salt: Balances sweetness and enhances all the flavors.
- 1 tsp vanilla extract: Infuses the cookie dough with warmth and depth.
- 1 ¼ cups all-purpose flour (heat-treated for safety): Creates the dough’s structure while keeping it safe to eat raw.
- ¼ cup milk: Keeps the dough smooth and spreadable.
- ¾ cup semi-sweet chocolate chips: Folded into the cookie dough for delightful pockets of chocolate.
- Additional chocolate chips: For sprinkling on top, to add texture and visual appeal.
- Whipped cream or caramel drizzle: Optional but highly recommended garnishes for an extra special touch.
How to Make Chocolate Chip Cookie Dough Pie Recipe
Step 1: Prepare the Crust
Start by mixing the graham cracker crumbs, granulated sugar, and melted butter in a bowl until they’re well combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. This crust is your crunchy, buttery foundation that’s easy to make and simply irresistible. Pop it into the fridge to chill while you prepare the filling, so it firms up nicely.
Step 2: Make the Chocolate Ganache Layer
Gently heat the heavy cream in a small saucepan over low heat—be careful not to let it boil. Pour the warm cream over the 1 cup of semi-sweet chocolate chips and let it sit for about a minute. Then stir until it’s perfectly smooth and glossy. Pour this heavenly chocolate ganache over your chilled crust, spreading it evenly. Place it back in the fridge to set, so you’ll have a rich, fudgy layer beneath the cookie dough.
Step 3: Whip Up the Cookie Dough Filling
In a mixing bowl, beat the softened butter, brown sugar, and salt until the mixture looks light and fluffy—this is key for that melt-in-your-mouth texture. Mix in the vanilla extract for a burst of flavor. Now, gradually add the heat-treated flour alternated with the milk, mixing until the dough is smooth without being runny. Finally, fold in the ¾ cup of chocolate chips, giving your cookie dough delicious chocolatey bursts in every bite.
Step 4: Assemble the Pie
Spread the cookie dough filling carefully on top of the chilled ganache layer, smoothing out the top with a spatula. For that extra wow-factor, sprinkle some additional chocolate chips over the pie. Return it to the refrigerator and let it chill for at least 2 hours, which allows everything to set perfectly and develop those flavors.
Step 5: Serve and Enjoy!
Slice your beautiful pie into generous wedges and serve chilled. This is when the magic happens — a bite delivers a satisfying combination of crunchy crust, creamy chocolate ganache, and soft cookie dough that’s like dessert heaven.
How to Serve Chocolate Chip Cookie Dough Pie Recipe
Garnishes
Adding whipped cream or a drizzle of caramel sauce elevates this pie to a new level of decadence. The whipped cream adds lightness that balances the richness, while caramel brings a luscious sweetness and complexity that pairs wonderfully with the chocolate and cookie dough.
Side Dishes
Pairing your Chocolate Chip Cookie Dough Pie Recipe with fresh berries or a scoop of vanilla ice cream adds freshness and contrast. The berries’ slight tartness complements the sweet richness, and the ice cream creates a dreamy combo of warm and cold textures.
Creative Ways to Present
Serve slices on colorful dessert plates with a sprinkle of sea salt on top for a surprising flavor twist. Or try individual mini pies or parfait glasses layered with pie and whipped cream for a fun party presentation that steals the spotlight.
Make Ahead and Storage
Storing Leftovers
Leftover pie should be covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh for up to 3 days, allowing you to indulge in this sweet goodness even later.
Freezing
You can freeze this pie for up to 1 month. Just wrap it securely in freezer-friendly wrap or foil to protect it from freezer burn. When you’re ready, thaw overnight in the refrigerator for the best texture and flavor.
Reheating
This pie is best enjoyed chilled, so reheating is not necessary and can affect the texture of the cookie dough layer. If you prefer it a little softer, let it sit at room temperature for 20 minutes before serving.
FAQs
Can I use regular all-purpose flour for the cookie dough?
Yes, but it’s important to heat-treat the flour first to kill any potential bacteria since this recipe uses raw flour in an edible dough filling. Simply spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, then let it cool before using.
Is it safe to eat cookie dough in this pie?
Absolutely! The flour is heat-treated to ensure safety, and this recipe uses no eggs, so it’s perfectly safe to enjoy that “raw” cookie dough flavor without worry.
Can I substitute the graham cracker crust?
Definitely! You can swap graham cracker crumbs for crushed digestive biscuits or even chocolate cookie crumbs for a richer crust variation. Experiment with what you love!
How long does the pie need to chill before serving?
Chilling for at least 2 hours is crucial to allow the layers to set firmly and flavors to meld beautifully. If you can wait longer, even better—it only gets tastier!
Can I make this pie vegan?
This recipe as written isn’t vegan due to the butter and cream, but you can experiment with vegan substitutes for butter and heavy cream, and use dairy-free chocolate chips. Texture and flavor might change slightly but can still be delicious.
Final Thoughts
If you’re on the hunt for a dessert that combines the nostalgic joy of cookie dough with rich chocolate and a buttery crust, this Chocolate Chip Cookie Dough Pie Recipe is your new best friend. It’s simple to make, delightfully indulgent, and guaranteed to bring smiles to the table. Give it a try and watch everyone swoon over your homemade creation!
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Chocolate Chip Cookie Dough Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
Description
This decadent Chocolate Chip Cookie Dough Pie features a crunchy graham cracker crust layered with rich chocolate ganache and topped with a luscious, safe-to-eat cookie dough filling studded with chocolate chips. Perfectly chilled and served cold, it offers the classic flavors of chocolate chip cookies in a creamy, pie form ideal for dessert lovers seeking an indulgent yet refreshing treat.
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
Topping (Optional)
- Additional chocolate chips
- Whipped cream or caramel drizzle
Instructions
- Prepare the crust: In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture is well incorporated.
- Form the crust: Press the crumb mixture firmly into a 9-inch pie dish, ensuring it covers the bottom and sides evenly to create a solid base.
- Chill the crust: Place the crust in the refrigerator for 15 minutes to set while you prepare the chocolate ganache.
- Make the ganache: Warm 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 sit for 1 minute to soften the chocolate.
- Stir ganache smooth: Stir the cream and chocolate together until the mixture becomes smooth and glossy.
- Assemble ganache layer: Spread the chocolate ganache evenly over the chilled crust, then return the pie to the refrigerator to chill further.
- Beat butter and sugar: In a mixing bowl, beat the softened butter, brown sugar, and salt together until light and fluffy, building an airy texture for the cookie dough.
- Add vanilla: Mix in the vanilla extract to infuse flavor into the cookie dough base.
- Incorporate flour and milk: Gradually add the heat-treated flour, alternating with the milk, stirring gently until a smooth cookie dough forms without overmixing.
- Fold in chocolate chips: Gently fold the ¾ cup semi-sweet chocolate chips into the dough to distribute them evenly.
- Spread cookie dough: Spoon and spread the cookie dough filling over the chilled chocolate ganache layer, smoothing the top with a spatula.
- Add extra chocolate chips: Sprinkle additional chocolate chips over the top for extra texture and visual appeal, if desired.
- Refrigerate to set: Place the assembled pie in the refrigerator for at least 2 hours to allow the layers to firm up properly.
- Serve chilled: Slice the pie and serve it chilled, optionally topped with whipped cream or caramel drizzle for enhanced indulgence.
Notes
- Heat-treating the flour is essential to make the cookie dough safe to consume raw. To do this, spread flour on a baking sheet and bake at 350°F for about 5 minutes.
- Do not boil the cream when making ganache to prevent scorching and to keep it smooth.
- For a firmer crust, press the graham cracker mixture tightly and use a chilled butter to help it set better.
- This pie must be kept refrigerated and is best served within 2-3 days for optimal freshness.
- Substitute dairy-free ingredients to make this recipe lactose-free if needed.
