Description
Indulge in a decadent Chocolate Chip Cookie Dough Pie that combines a buttery graham cracker crust with a luscious chocolate ganache layer and a rich, safe-to-eat cookie dough filling. This no-bake dessert is chilled to perfection, making it the ultimate treat for cookie dough lovers who want a creamy, chocolatey delight in every bite.
Ingredients
Scale
For the Crust
- 1 ½ cups graham cracker crumbs (or crushed digestive biscuits)
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Chocolate Ganache Layer
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
For the 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
For Garnish
- Additional chocolate chips
- Whipped cream or caramel drizzle (optional)
Instructions
- Prepare the crust: In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly. Chill the crust in the refrigerator for 15 minutes to set while you prepare the filling.
- Make the chocolate ganache: Heat the heavy cream in a saucepan over low heat, taking care not to let it boil. Pour the warm cream over the semi-sweet chocolate chips in a heatproof bowl, letting it sit for 1 minute to melt the chocolate. Stir gently until the mixture is smooth and glossy. Spread the ganache evenly over the chilled crust, then return the pie to the refrigerator.
- Prepare the cookie dough filling: In a mixing bowl, beat the softened butter, brown sugar, and salt together until the mixture is light and fluffy. Add the vanilla extract and mix thoroughly. Gradually incorporate the heat-treated all-purpose flour into the mixture, alternating with the milk, until a smooth dough forms. Fold in the semi-sweet chocolate chips gently to ensure even distribution.
- Assemble the pie: Spread the cookie dough filling evenly over the set chocolate ganache layer, smoothing the top with a spatula. Sprinkle additional chocolate chips on top if desired for extra texture and decadence.
- Chill the pie: Refrigerate the assembled pie for at least 2 hours, or until fully set and firm. This chilling step allows the layers to meld together and ensures a perfect slice.
- Serve: Slice the pie and serve chilled. For extra indulgence, top with whipped cream or a drizzle of caramel sauce. Enjoy this rich and creamy chocolate chip cookie dough dessert as a special treat for any occasion!
Notes
- Heat-treat the flour by baking it at 350°F (175°C) for about 5 minutes to eliminate any harmful bacteria before using it in the cookie dough filling.
- Do not boil the heavy cream when making ganache; heating it gently prevents burning and ensures smoothness.
- Press the crust firmly and evenly to avoid crumbling when slicing.
- Refrigerate the pie sufficiently for the best texture and flavor.
- You can substitute graham cracker crumbs with digestive biscuits for a slightly different flavor.
- Optional toppings like whipped cream or caramel drizzle add a lovely contrast to the rich cookie dough.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
