Chocolate Chip Cookie Dough Pie

If you want a dessert that captures all the joy of eating cookie dough by the spoonful while still feeling company-worthy, this Chocolate Chip Cookie Dough Pie fits the bill. The layers of buttery graham cracker crust, lush chocolate ganache, and creamy cookie dough filling make every bite a treat. It is no-bake and easily serves as the star at any birthday, potluck, or just-because gathering.

It instantly takes me back to baking cookies as a child only now the experience is grown-up and totally shareable

Ingredients

• Graham cracker crumbs: serve as a crunchy base that complements the soft filling To pick good ones look for fresh packets without signs of staleness
• Butter: provides moisture and decadence For the richest flavor choose European-style or grassfed butter if possible
• Brown sugar: adds depth and a note of caramel Always use fresh soft brown sugar for maximum flavor
• Dark chocolate chips: create an intense chocolate layer Use high-quality chips for the smoothest ganache
• Heavy cream: makes the chocolate layer silky Choose cream with a high fat content for optimal texture
• Softened butter: forms the base of the cookie dough For best results let it come fully to room temperature
• Brown sugar and granulated sugar: give classic cookie dough sweetness and body Always break up any lumps before mixing in
• Vanilla extract: intensifies the flavor profile Choose pure vanilla if possible for a more aromatic filling
• Milk: helps loosen and smooth out the dough Use whole milk for the richest taste
• All-purpose flour: should be heat-treated to ensure safety Use fresh flour and always let it cool before adding
• Salt: rounds out the sweetness A pinch really makes each layer pop opt for a fine sea salt that dissolves evenly
• Mini chocolate chips: add bursts of chocolate throughout the dough Use fresh mini chips for the best texture and taste
• Chocolate chips for garnish: create a tempting finish Pick semi-sweet chips for a classic touch

Step-by-Step Instructions

Make the Crust:

Crush graham crackers until fine and mix thoroughly with melted butter and brown sugar in a large bowl Press mixture firmly into the bottom and along the sides of a 9-inch pie dish using the base of a cup or your fingers Chill for at least 20 minutes to fully set the crust

Prepare the Chocolate Ganache:

Warm the heavy cream until just steaming but not boiling either in a saucepan or microwave Pour over the dark chocolate chips and let sit for about two minutes Stir until silky smooth and glossy Pour ganache over the chilled crust then return to fridge until set about 20 minutes

Heat-Treat the Flour:

Spread the flour out on a rimmed baking sheet and oven-bake at 350 F for five minutes or microwave in short intervals stirring often until it reaches 165 F Let it cool completely before using

Mix the Cookie Dough Filling:

Beat softened butter with brown and granulated sugars until fluffy and light Add vanilla extract and cooled heat-treated flour and mix until combined Drizzle in milk a splash at a time until mixture is smooth but thick Fold in mini chocolate chips by hand for even distribution

Assemble the Pie:

Spoon the cookie dough filling onto the cooled chocolate ganache layer and spread evenly with a spatula Make sure the filling reaches the edges for a neat look Sprinkle extra chocolate chips across the top for texture and decoration

Chill and Serve:

Cover the pie with plastic wrap and let chill in the refrigerator for at least two hours to set Slice with a sharp knife wiping between cuts for clean portions Serve cold for the best texture and flavor

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My favorite part is folding mini chocolate chips into the fluffy dough filling The kitchen always smells like a bakery and I am flooded with memories of making cookies with my mom after school Pie brings that nostalgia full circle to the table

Storage Tips

Keep the pie covered in the refrigerator where it stays fresh for up to four days For best slices use a sharp knife dipped in warm water and wipe between each cut For longer storage wrap individual slices tightly and freeze up to two months When ready to serve thaw overnight in the fridge

Ingredient Substitutions

Graham crackers can be replaced with chocolate cookies vanilla wafers or digestive biscuits in the crust For the ganache use milk chocolate for more sweetness or a bittersweet bar for depth To make this pie dairy-free swap in vegan butter coconut milk for cream and plant-based chocolate chips

Serving Suggestions

Pair generous slices with vanilla ice cream or a cloud of whipped cream A drizzle of chocolate or caramel sauce takes each bite over the top For a party table cut the pie into small squares for easy-to-eat treats

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A Taste of Cookie Dough Culture

Edible cookie dough recipes boomed in popularity as more bakers learned how to make safe raw dough pie turns that childhood snacking habit into a showstopper Inspired by classic comfort food but sophisticated enough for a celebration this dessert blends old tradition and new creativity

Recipe FAQs

→ How is this pie safe to eat raw?

The filling uses no eggs and heat-treated flour, ensuring it's safe to enjoy straight from the fridge.

→ Can I use a different crust?

Absolutely! Oreo or digestive biscuit crumbs make a delicious swap for the graham cracker base.

→ How do I get smooth ganache?

Gently heat cream, pour over chocolate, and stir until glossy. Let it cool before spreading on the crust.

→ What are some ways to customize the filling?

Add chopped nuts, white chocolate, or peanut butter chips for a twist, or use plant-based ingredients for a dairy-free option.

→ How do I store leftovers?

Keep covered in the fridge for up to 4 days, or freeze individual slices for up to 2 months.

→ Can I make this gluten-free?

Use a gluten-free baking blend in place of regular flour and a gluten-free cookie or cracker crust.