Chocolate Chip Cookie Dough Pie
Creamy, comforting, and utterly indulgent, Chocolate Chip Cookie Dough Pie is the dessert that takes all the joy of raw cookie dough and turns it into a shareable, sliceable pie.
Servings: 8 servings
Equipment
- Mixing Bowl
- 9-inch pie pan
- Baking Sheet
Ingredients
Crust Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Melted butter
- 2 tablespoons Sugar
Filling Ingredients
- 1 cup Unsalted butter, softened at room temperature
- 1 cup Brown sugar, packed
- 0.5 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 2 cups All-purpose flour, heat-treated see notes
- 2 tablespoons Milk
- 1.5 cups Chocolate chips (semi-sweet or dark)
- 0.5 cup Chocolate chips (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until it resembles wet sand. Press the mixture firmly into the bottom and sides of a 9-inch pie pan. Bake the crust for 8-10 minutes. Let it cool completely.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. Add the vanilla extract and mix well.
- Gradually add the heat-treated flour to the butter mixture, mixing until fully incorporated. Add the milk to achieve a smooth dough-like consistency.
- Fold 1 1/2 cups of chocolate chips into the cookie dough mixture, ensuring they’re evenly distributed.
- Spread the cookie dough filling into the cooled pie crust, smoothing it out evenly with a spatula.
- Sprinkle the remaining 1/2 cup of chocolate chips on top of the pie for a decorative finish.
- Refrigerate the pie for at least 2 hours to set.
- Slice and serve chilled. Enjoy this indulgent, no-bake treat that tastes just like cookie dough in pie form.
Notes
Store leftovers covered in the refrigerator for up to 4–5 days. Best eaten within the first 2–3 days for optimum freshness and texture.