I love how this pie delivers all the nostalgic flavor of chocolate chip cookie dough in a sliceable, shareable format. The buttery graham cracker crust gives the perfect crunch, while the rich chocolate layer adds a fudgy depth that balances the sweet dough. Because I can prep it ahead and serve it chilled, it’s a stress-free dessert for entertaining. And if I’m being honest, it’s hard to eat just one slice.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust: graham cracker crumbs unsalted butter, melted brown sugar
For the chocolate ganache layer: dark chocolate chips heavy cream
For the cookie dough filling: unsalted butter, softened brown sugar granulated sugar vanilla extract milk heat-treated all-purpose flour salt mini chocolate chips
For topping: extra mini or regular chocolate chips
Directions
I preheat the oven to 350°F (175°C).
In a mixing bowl, I combine the graham cracker crumbs, melted butter, and brown sugar. I press the mixture firmly into the bottom and sides of a 9-inch pie pan.
I bake the crust for 8–10 minutes until set, then let it cool completely before moving on.
For the ganache layer, I warm the heavy cream in a saucepan (without boiling), then pour it over the chocolate chips in a heatproof bowl. After letting it sit for a minute or two, I stir until smooth and spread it evenly over the cooled crust. I refrigerate this layer for 20 minutes.
Meanwhile, I beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. I mix in the vanilla extract and milk.
I gradually fold in the heat-treated flour and salt until well combined. Then I stir in the mini chocolate chips.
Once the ganache is set, I gently spread the cookie dough filling over the chocolate layer, smoothing it out with a spatula.
I sprinkle additional chocolate chips on top and refrigerate the pie for at least 1 hour before slicing and serving.
Servings and timing
This recipe makes about 10 rich slices. It takes 25 minutes to prepare and 10 minutes to bake the crust, plus at least 1 hour of chilling time, for a total time of about 35 minutes active, and just over an hour start to finish.
Variations
When I want to switch things up, I sometimes use an Oreo crust for a deeper chocolate flavor. I’ve also swapped mini chocolate chips for peanut butter chips, or mixed in chopped nuts for added texture. For a fun twist, I’ve added a swirl of caramel or peanut butter into the cookie dough layer before chilling.
Storage/Reheating
This pie is best stored in the refrigerator, covered tightly, for up to 4 days. I always serve it chilled straight from the fridge for the best texture. It’s not ideal for freezing because the texture of the cookie dough may change, but it holds up beautifully in the fridge. There’s no need to reheat—this is a chilled dessert that’s meant to be enjoyed cold.
FAQs
Is the cookie dough safe to eat?
Yes, I use heat-treated flour and no raw eggs, so the filling is safe to eat. I either bake the flour at 350°F for about 5 minutes or microwave it in short bursts until it reaches 165°F before using.
Can I use a store-bought crust?
Absolutely. If I’m short on time, a pre-made graham cracker crust works just fine. I still like to chill it before adding the filling.
How do I slice the pie cleanly?
I use a sharp knife dipped in hot water and wiped dry between slices. That helps me get neat, clean cuts without dragging the filling.
Can I make this pie ahead of time?
Yes, I usually make it the night before. It sets beautifully in the fridge and slices even better the next day.
Can I skip the ganache layer?
You can, but I wouldn’t recommend it. The rich chocolate base adds depth and balances the sweetness of the cookie dough. It’s worth the extra step.
Conclusion
Chocolate Chip Cookie Dough Pie is a dream come true for anyone who loves sneaking bites of cookie dough. With its layered textures, no-bake filling, and rich flavor, it’s the kind of dessert that impresses without being difficult. I love how it brings out the kid in everyone, and once I serve a slice, it never lasts long.
This rich, no-bake chocolate chip cookie dough pie features a graham cracker crust, silky chocolate ganache, and a fluffy egg-free cookie dough filling.
Author:Ella
Prep Time:25 minutes
Cook Time:10 minutes
Total Time:35 minutes
Yield:10 servings
Category:Dessert
Method:No-bake (with baked crust)
Cuisine:American
Diet:Vegetarian
Ingredients
For the Crust:
2 cups (200 g) graham cracker crumbs
1/2 cup (115 g) unsalted butter, melted
1/4 cup (50 g) brown sugar
For the Ganache Layer:
1 cup (170 g) dark chocolate chips
1/2 cup (120 ml) heavy cream
For the Cookie Dough Filling:
1 cup (225 g) unsalted butter, softened
3/4 cup (150 g) brown sugar
1/4 cup (50 g) granulated sugar
2 tsp vanilla extract
1/4 cup (60 ml) milk
2 cups (240 g) all-purpose flour (heat-treated)
1/2 tsp salt
1 cup (170 g) mini chocolate chips
1/4 cup (40 g) chocolate chips (for topping)
Instructions
Prepare Crust: Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and brown sugar. Press mixture firmly into the base and sides of a 9-inch pie pan. Bake for 8–10 minutes or until set. Let cool completely.
Make Ganache Layer: Heat heavy cream until warm (not boiling) and pour over chocolate chips in a heatproof bowl. Let sit 1–2 minutes, then stir until smooth. Spread evenly over cooled crust and refrigerate for 20 minutes.
Make Cookie Dough Filling: Using a hand or stand mixer, beat softened butter, brown sugar, and granulated sugar until fluffy. Add vanilla extract and milk, mixing until smooth. Gradually fold in heat-treated flour and salt. Stir in mini chocolate chips.
Assemble Pie: Spread the cookie dough mixture over the chilled chocolate ganache layer. Smooth the top with a spatula and sprinkle extra chocolate chips on top.
Chill & Serve: Refrigerate for at least 1 hour to set. Slice with a warm knife and serve chilled for best texture.
Notes
Heat-treat flour by baking it at 350°F for 5–7 minutes to make it safe to eat raw.
Let the crust cool completely before layering to avoid melting the ganache.
Use a sharp, warm knife for cleaner slices.
Store in the fridge for up to 5 days; not recommended for freezing due to texture changes.
