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
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
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.
