Description
Indulge in the irresistible combination of rich chocolate and creamy cookie dough with this no-bake Chocolate Chip Cookie Dough Pie. Featuring a crispy graham cracker crust, a smooth chocolate ganache layer, and a luscious, safe-to-eat cookie dough filling, this dessert is perfect for chilling and enjoying cold. Ideal for chocolate lovers seeking a delightful, homemade treat that’s both comforting and crowd-pleasing.
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
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
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
Toppings
- Additional chocolate chips, for sprinkling
- Whipped cream or caramel drizzle, for serving (optional)
Instructions
- Prepare the Crust: In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until the mixture is combined and resembles wet sand.
- Form the Crust: Press this mixture firmly into a 9-inch pie dish, covering both the bottom and sides evenly to create the crust base.
- Chill the Crust: Place the crust in the refrigerator and chill for 15 minutes to set while you prepare the filling.
- Make the Ganache: Heat the heavy cream in a saucepan over low heat—do not let it boil. Once hot, pour it over the semi-sweet chocolate chips and let sit for 1 minute.
- Stir Ganache: Stir the chocolate and cream together until smooth and glossy, creating a rich ganache layer.
- Assemble Ganache Layer: Spread the ganache evenly over the chilled crust, then return the pie to the fridge to chill and set.
- Beat Butter Mixture: In a mixing bowl, beat the softened unsalted butter, brown sugar, and salt until the mixture is light and fluffy.
- Add Vanilla: Mix in the vanilla extract thoroughly.
- Incorporate Flour and Milk: Gradually add the heat-treated flour, alternating with the milk, stirring continuously until the dough is smooth and combined.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips to the cookie dough mixture.
- Layer Cookie Dough: Spread the cookie dough filling evenly over the chilled chocolate ganache layer, smoothing out the top.
- Add Toppings: Sprinkle additional chocolate chips on top for extra texture and taste if desired.
- Chill to Set: Refrigerate the assembled pie for at least 2 hours to allow it to fully set and achieve the perfect creamy texture.
- Serve: Slice and serve the pie chilled, optionally topped with whipped cream or a drizzle of caramel for an enhanced dessert experience.
Notes
- Heat-treating the flour is essential for safety since this recipe uses raw flour in the cookie dough filling.
- Pressing the crust firmly ensures it holds its shape and supports the filling well.
- Keep the pie refrigerated to maintain texture and freshness.
- This dessert can be stored covered in the refrigerator for up to 3 days.
- Feel free to substitute semi-sweet chocolate chips with dark or milk chocolate according to preference.
