Description
This decadent Chocolate Chip Cookie Dough Pie combines a crisp graham cracker crust with a luscious chocolate ganache layer and a rich, safe-to-eat cookie dough filling. Finished with a sprinkle of chocolate chips and served chilled, this no-bake dessert is perfect for satisfying cookie dough cravings without the raw egg concerns.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs (or crushed digestive biscuits)
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
Chocolate Layer
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
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
Topping
- Additional chocolate chips
- Whipped cream or caramel drizzle (optional)
Instructions
- Prepare the crust: In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the mixture resembles wet sand.
- Form the crust: Press the crumb mixture firmly into a 9-inch pie dish, ensuring it covers the bottom and sides evenly to form a solid crust.
- Chill the crust: Place the crust in the refrigerator for 15 minutes to set while you prepare the filling.
- Heat the cream: Gently warm the heavy cream in a saucepan over low heat. Avoid boiling; heat just until warm to touch.
- Make the chocolate ganache: Pour the warm cream over the 1 cup of semi-sweet chocolate chips. Let it sit for 1 minute to melt, then stir until the mixture is smooth and glossy.
- Assemble chocolate layer: Spread the chocolate ganache evenly over the chilled crust and return to the refrigerator to firm up.
- Cream butter mixture: In a mixing bowl, beat the softened butter, brown sugar, and salt together until light and fluffy, about 2-3 minutes.
- Add vanilla: Mix in the vanilla extract until well combined.
- Incorporate flour and milk: Gradually add the heat-treated flour alternating with the milk, stirring continuously until smooth and fully incorporated.
- Add chocolate chips: Fold the ¾ cup of semi-sweet chocolate chips into the cookie dough mixture evenly.
- Layer the cookie dough: Spread the cookie dough filling over the set chocolate ganache layer, smoothing the top with a spatula.
- Top with chocolate chips: Sprinkle additional chocolate chips on top for extra texture and visual appeal.
- Chill the pie: Refrigerate the pie for at least 2 hours or until the cookie dough layer is firm and set.
- Serve: Slice and serve chilled, optionally garnished with whipped cream or a caramel drizzle for an indulgent finish.
Notes
- Heat-treat the flour by baking it at 350°F (175°C) for 5 minutes to make it safe for raw consumption.
- Do not boil the heavy cream when making ganache; over-heating can cause it to separate.
- This pie requires refrigeration and is best served cold for the perfect texture.
- Use softened butter for the cookie dough filling to get a smooth, creamy consistency.
- Optional toppings like whipped cream or caramel drizzle add extra flavor and presentation appeal.
