My love for cookie dough is a lifelong, unwavering affair, but I always hesitated at the thought of raw flour and eggs. So, when I first dreamed up the idea of a Chocolate Chip Cookie Dough Pie, my mission was clear: create a safe, edible, and utterly indulgent version you could eat by the slice. The moment I pressed that buttery graham cracker crust into the pan and smelled the toasty sweetness, I knew I was onto something special. Then came the filling—a decadent, creamy, chocolate-studded dough that required no baking at all. When I finally took a bite, my kitchen filled with nothing but blissful silence. It was everything I’d ever wanted: the pure, unadulterated joy of cookie dough, transformed into a celebration-worthy pie.
Why You’ll Love This Recipe
You will adore this recipe because it’s the answer to that sneaky midnight craving for cookie dough, but in a gorgeous, shareable form. It’s surprisingly simple to make, requires zero baking for the filling, and is the ultimate showstopper at any gathering. Imagine the rich, buttery flavor of perfect chocolate chip cookie dough, safe to eat by the spoonful, nestled in a crisp, sweet crust. It’s a textural dream and a total crowd-pleaser that lets you indulge in that classic flavor without any of the guilt or worry.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup (1 stick / 113g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 1 cup (2 sticks / 226g) unsalted butter, softened
- 3/4 cup (150g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 1/4 cup (60ml) milk or heavy cream
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 1 1/4 cups (156g) all-purpose flour, heat-treated*
- 1 cup (170 g) dark chocolate chips
- 1/2 cup (120 ml) heavy cream (for ganache topping)
A quick note on a few key players: using dark chocolate chips is my personal non-negotiable. Their deep, slightly bitter flavor cuts through the sweetness of the dough perfectly. For the crust, don’t skip the sugar in with the graham crumbs—it’s what gives it that addictive, crisp-sandy texture. Most importantly, you must heat-treat your flour to make it safe for consumption. I simply spread it on a baking sheet and bake it at 350°F (175°C) for 5-7 minutes. Let it cool completely before using. This one step makes all the difference.
Equipment Needed
- 9-inch pie plate
- Food processor or rolling pin & zip-top bag (for crumbs)
- Medium and large mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Small saucepan or heatproof bowl for ganache
Step-by-Step Instructions
We start with the foundation: the crust. Combine your graham cracker crumbs, melted butter, and sugar in a bowl until it resembles wet sand. The mixture should hold together when you pinch it. Pour it into your pie plate and press it firmly and evenly into the bottom and up the sides. I use the bottom of a measuring cup to really tamp it down—this prevents a crumbly crust later. Once it’s pressed in, I pop it in the freezer for at least 15 minutes to set. This chill time is crucial for a crisp base that won’t get soggy.
While the crust chills, we make the magic happen. In your large bowl, beat the softened butter with both sugars until it’s light, fluffy, and pale in color. This should take a good 2-3 minutes with a mixer. Scrape down the bowl. Now, beat in the milk, vanilla, and salt. The mixture might look a bit separated at first, but keep mixing; it will come together. Here’s the key step: gently stir in your heat-treated, cooled flour with a spatula until just combined. Finally, fold in the chocolate chips. The dough will be thick, glorious, and taste exactly like the real thing.(See the next page below to continue…)