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.
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.
- 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.
- 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.
Chocolate Chip Cookie Dough Pie
- Yield: 10 servings
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 20 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
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
Note: click on times in the instructions to start a kitchen timer while cooking.
- 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.
Yield: 10 servings, Amount per serving: 496 calories, Calories: 496g, Carbohydrates: 59g, Protein: 5g, Fat: 27g, Saturated Fat: 17g, Cholesterol: 65mg, Sodium: 292mg, Potassium: 161mg, Fiber: 2g, Sugar: 41g, Vitamin A: 15.3g, Vitamin C: 0.1g, Calcium: 10g, Iron: 7.9g
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