Go Back
Chocolate Chip Cookie Dough Pie
Emily

Chocolate Chip Cookie Dough Pie

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups (200 g) graham cracker crumbs
  • 1/2 cup (115 g) unsalted butter, melted
  • 1/4 cup (50 g) brown sugar
  • 1 cup (170 g) dark chocolate chips
  • 1/2 cup (120 ml) heavy cream
  • 1 cup (225 g) unsalted butter, softened
  • 3/4 cup (150 g) brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup (60 ml) milk
  • 2 cups (240 g) all-purpose flour (heat-treated)
  • 1/2 teaspoon salt
  • 1 cup (170 g) mini chocolate chips
  • 1/4 cup (40 g) chocolate chips

Equipment

  • 9-inch pie pan
  • Mixing bowls (various sizes)
  • Hand or stand mixer
  • Rubber spatula
  • Saucepan
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Mix graham cracker crumbs, melted butter, and brown sugar in a bowl.
  3. Press firmly into a 9-inch pie pan, covering the base and sides.
  4. Bake for 8–10 minutes until set. Cool completely.
  5. Heat heavy cream until warm (do not boil).
  6. Pour over chocolate chips in a heatproof bowl
  7. Let sit for 1–2 minutes, then stir until smooth.
  8. Spread evenly over the cooled crust. Refrigerate for 20 minutes.
  9. Beat butter, brown sugar, and granulated sugar until fluffy.
  10. Add vanilla extract and milk; mix well.
  11. Gradually fold in heat-treated flour and salt.
  12. Stir in mini chocolate chips until evenly distributed.
  13. Spread the cookie dough filling over the chilled chocolate layer.
  14. Smooth with a spatula for an even finish.
  15. Sprinkle extra chocolate chips on top.
  16. Refrigerate for at least 1 hour to set.
  17. 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.