If you’ve ever dreamed of combining the rich, nostalgic flavor of homemade cookie dough with the creamy decadence of a pie, this Chocolate Chip Cookie Dough Pie will make those dreams come true. With its buttery graham cracker crust, smooth chocolate ganache layer, and velvety cookie dough filling, every bite is pure dessert bliss.
Perfect for special occasions, family gatherings, or party food ideas, this pie requires no baking for the filling, making it a go-to for both novice and seasoned bakers. The best part? It’s a comfort food dessert that feels indulgent yet approachable—just the kind of recipe that becomes a family tradition.
Why You’ll Love This Chocolate Chip Cookie Dough Pie
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No raw eggs – A safe-to-eat cookie dough filling everyone can enjoy.
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Rich & indulgent – Layers of chocolate, buttery crust, and creamy dough.
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Perfect make-ahead dessert – Stays fresh when chilled, ideal for parties.
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Crowd-pleaser – A hit with both kids and adults.
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Versatile – Can be customized with different chocolate or crusts.
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Comfort food classic – Like eating cookie dough straight from the bowl—elevated into a pie.
Ingredient Breakdown
For the Crust
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Graham Cracker Crumbs: Provide a sweet, crunchy base that balances the soft filling.
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Butter: Helps bind the crumbs and adds richness.
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Brown Sugar: Deepens the flavor with a hint of caramel.
For the Chocolate Layer
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Dark Chocolate Chips: Create a smooth, bittersweet layer that cuts the sweetness of the filling.
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Heavy Cream: Ensures a silky ganache texture.
For the Cookie Dough Filling
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Butter (softened): The foundation of the dough’s creamy texture.
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Brown Sugar & Granulated Sugar: Add sweetness and that signature cookie dough flavor.
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Vanilla Extract: Enhances the overall flavor profile.
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Milk: Softens the mixture and makes it spreadable.
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All-Purpose Flour (heat-treated): Provides structure without the risk of raw flour.
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Salt: Balances sweetness.
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Mini Chocolate Chips: Classic cookie dough touch for texture and flavor.
For the Topping
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Chocolate Chips: A simple garnish that gives extra crunch and visual appeal.
Pro Tips
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Heat-treat flour: Microwave or bake flour briefly to kill bacteria.
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Chill between layers: Ensures clean, distinct layers.
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Use mini chips: They blend better into the dough.
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Don’t skip salt: It prevents the filling from tasting overly sweet.
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Line pie dish with parchment: Makes slicing and serving easier.
Ingredient Swaps & Variations
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Crust: Use Oreos or digestive biscuits instead of graham crackers.
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Chocolate layer: Swap dark chocolate with milk chocolate for a sweeter version.
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Filling: Stir in chopped nuts, white chocolate, or peanut butter chips.
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Dairy-free: Substitute coconut milk for cream and vegan butter for a plant-based pie.
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Mini pies: Make individual servings in ramekins or muffin tins.
Serving Suggestions
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Serve with a scoop of vanilla ice cream for an extra-indulgent treat.
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Pair with hot coffee or cold milk.
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Add a drizzle of warm chocolate or caramel sauce.
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Top with whipped cream for a bakery-style finish.
Make Ahead & Storage Tips
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Make Ahead: Assemble the pie up to 24 hours in advance and refrigerate.
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Storage: Keep leftovers covered in the refrigerator for up to 4 days.
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Freezing: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge.
Cultural or Historical Notes
Cookie dough desserts became popular in the late 20th century when safe, edible cookie dough recipes emerged. Today, cookie dough-inspired treats like pies, ice cream, and bars are staples in American comfort food culture. This pie is a nod to both nostalgic childhood snacking and sophisticated entertaining.
Frequently Asked Questions (FAQ)
1. Is the cookie dough safe to eat?
Yes! This recipe uses no eggs and heat-treated flour, making it safe to eat raw.
2. Can I make this pie without baking the crust?
Yes. Simply chill the crust in the fridge for 1 hour to firm it up.
3. Can I use store-bought cookie dough?
It’s not recommended since most contain eggs. Stick to this safe edible dough recipe.
4. How do I heat-treat flour?
Bake it at 350°F (175°C) for 5 minutes or microwave in 30-second intervals until it reaches 165°F (74°C).
5. Can I make this gluten-free?
Yes—swap all-purpose flour with a gluten-free 1:1 baking blend.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, melted butter, and brown sugar in a bowl.
- Press firmly into a 9-inch pie pan, covering the base and sides.
- Bake for 8–10 minutes until set. Cool completely.
- Heat heavy cream until warm (do not boil).
- Pour over chocolate chips in a heatproof bowl
- Let sit for 1–2 minutes, then stir until smooth.
- Spread evenly over the cooled crust. Refrigerate for 20 minutes.
- Beat butter, brown sugar, and granulated sugar until fluffy.
- Add vanilla extract and milk; mix well.
- Gradually fold in heat-treated flour and salt.
- Stir in mini chocolate chips until evenly distributed.
- Spread the cookie dough filling over the chilled chocolate layer.
- Smooth with a spatula for an even finish.
- Sprinkle extra chocolate chips on top.
- Refrigerate for at least 1 hour to set.
- Slice and serve chilled for best texture.
Notes
- Always cool the crust fully before adding chocolate.
- Slice with a warm knife for clean cuts.
- This pie is best served chilled.