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Chocolate Chip Cookie Dough Pie

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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.

Find it online: https://elladishes.com/chocolate-chip-cookie-dough-pie/