Cookie Dough Pie

Chocolate Chip Cookie Dough Pie is a delicious no bake frozen pie dessert with a cookie dough pie crust and a dark chocolate whipped cream pudding filling.

If you love chocolate chips and want more easy, delicious desserts, you should try my Edible Chocolate Chip Cookie Dough, Chocolate Chip Pizookie or Chocolate Chip Pound Cake.

Slice of Cookie Dough Pie

CHOCOLATE CHIP
COOKIE DOUGH PIE

No preheating, baking or cooling on a wire rack required (except for the heat treating of the flour – but I like to do this step ahead of time).

Chocolate chip cookie¬†pie is made from edible¬†cookie dough chilled in into a cookie crust. It’s a no bake dessert that is perfect for hot summer days and July BBQs.

Chocolate chip pie is rich and delicious, and it doesn’t take all day to make. Once you’ve made the crust, all you have to do is mix together the ingredients, add them to the pie crust and refrigerate until the filling is cool and firm. It’s so easy to make that this may end up being your new favorite pie.

I’ve made a bunch of traditional favorite desserts, like¬†Chocolate Chip Cheesecake,¬†Caramel¬†Chocolate Chip Cookies and Mixed Berry Trifle, but now it’s time to try a blend of two delicious desserts: edible cookie dough and pie.

HOW TO MAKE CHOCOLATE CHIP COOKIE DOUGH PIE

  • Spray your deep dish pie pan with vegetable oil spray.
  • Combine unsalted butter and sugar in a large bowl using a stand mixer or an electric mixer.
  • Add in the flour, vanilla and salt and beat the mixture together until everything is well combined.
  • Stir in the semi-sweet chocolate chips.
  • Press the cookie dough into the bottom and up the sides of the pie pan.
  • Refrigerate cookie dough pie crust until pie filling is ready.
  • In a large bowl, whisk the milk, cocoa powder and pudding mix until smooth.
  • Fold in whipped cream or cool whip until smooth.
  • Take the pie crust out of the fridge and pour the filling into it.
  • Freeze for 2 hours before serving.

VARIATIONS

  • Brown Sugar: sprinkle a handful of brown sugar on top of the pie filling for a crunchy, sweet topping.
  • Chocolate Chips: mix in white chocolate, dark chocolate or peanut butter chips instead of semi-sweet chocolate chips for a delicious variation on my recipe.
  • Oreo Crust: if you want a different texture for your pie shell, you can crush up Oreo cookies in a food processor and use them instead of chocolate chips. The result is a crumbly, delicious crust.
  • Graham Cracker Crust: just like the Oreo crust, crush up the graham crackers in a food processor and replace the chocolate chips.

Cookie Dough Pie in Pie Plate

SERVE WITH

  • Homemade Vanilla Ice Cream:¬†serve up your chilled cookie dough¬†pie with a scoop of homemade ice cream to wow your dinner guests.
  • Homemade Cool Whip:¬†More stable than whipped cream, better for you than the store made variety (this recipe is what I used in making this pie filling too).
  • Homemade Whipped Cream: you can serve your pie with a spoonful of homemade whipped cream on top or you can replace the cool whip in the pie filling.
  • Chocolate Ganache: drizzle chocolate ganache over the top of the pie to make it look beautiful and to add a rich, chocolatey taste.
  • Homemade Marshmallows: make a batch of homemade marshmallows and serve them up on top of your pie. Pair marshmallows with the graham cracker crust variation for a fun s’more inspired flavor.

HOW LONG IS IT GOOD?

  • Serve: because of the milk in the pie, you shouldn’t leave the pie out at room temperature for more than 2 hours. Since this pie is best served chilled anyway, you should enjoy it right after you take it out of the fridge.
  • Store: you can keep your leftover pie in the fridge for about a week in an airtight container.
  • Freeze: you can freeze cookie dough¬†pie for about 9 months before you should cut your losses and make another one.

Cookie Dough Pie in Pan

Pin this recipe now to remember it later

Pin Recipe

Chocolate Chip Cookie Dough Pie

Chocolate Chip Cookie Dough Pie is a delicious no bake frozen pie dessert with a cookie dough pie crust and a dark chocolate whipped cream pudding filling.
Yield 10 servings
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

Cookie Dough Pie Crust:

  • 1 1/3 cups flour
  • 2 sticks unsalted butter softened
  • 1 cup sugar
  • 1/3 cup whole milk
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 cup mini chocolate chips

Chocolate Pudding Filling:

  • 1 2/3 cups whole milk
  • 1/4 cup dark cocoa powder
  • 3.4 ounces instant chocolate pudding mix
  • 2 cups whipped cream or cool whip

Instructions

  • Pre-heat oven to 350 degrees.
  • Spread flour over baking sheet, then bake for 5 minutes (to kill any bacteria) then cool completely.
  • To your stand mixer add the butter and sugar and beat until light and fluffy, about 1-2 minutes.
  • Add in the milk and vanilla extract until combined then add in the flour, salt and mini chocolate chips until fully combined.
  • Spread into your deep dish pie plate and press up the sides, then let chill in the refrigerator while you make the filling.
  • Whisk your 1 2/3 cup whole milk with the cocoa powder and instant pudding mix until smooth, then let sit for five minutes.
  • Fold in the whipped cream then spread it into pie plate and freeze the pie for 2 hours before serving.

Nutrition

Calories: 496kcal | Carbohydrates: 59g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 65mg | Sodium: 292mg | Potassium: 161mg | Fiber: 2g | Sugar: 41g | Vitamin A: 765IU | Vitamin C: 0.1mg | Calcium: 100mg | Iron: 1.4mg
Keyword: cookie dough, Edible Cookie Dough, pie

cookie dough pie

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert ‚Äď Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I made this ahead of time which, I feel the recipe is great for. The base mixture I felt was too wet and sticky, making it difficult to press into the pie plate. To stiffen up the base, I added Graham cracker crumbs and some additional flour. At room temperature, I feel the base could be too soft…but let’s hope everyone gobbles it up quick!

  2. I love that the cookie dough is the crust instead of the filling. Such a fun idea! Can’t wait to try this out on my cookie dough loving family!

  3. Genius! We love making edible cookie dough! And that filling is perfect! This will be the hit of our next summer party!