Description
Indulge in the decadent layers of this Chocolate Chip Cookie Dough Pie, featuring a crisp graham cracker crust, a smooth chocolate ganache layer, and a luscious, safe-to-eat cookie dough filling studded with chocolate chips. Perfectly chilled and topped with extra chips and optional whipped cream or caramel drizzle, this no-bake dessert is a crowd-pleaser for any occasion.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs (or crushed digestive biscuits)
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
Chocolate Ganache Layer
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Cookie Dough Filling
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour (heat-treated for safety)
- ¼ cup milk
- ¾ cup semi-sweet chocolate chips
Topping (Optional)
- Additional chocolate chips
- Whipped cream or caramel drizzle
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture is well combined and resembles wet sand.
- Form the Crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish, creating an even crust layer.
- Chill the Crust: Place the pie dish in the refrigerator and chill for 15 minutes to set the crust while you prepare the filling.
- Make the Ganache: Heat the heavy cream in a small saucepan over low heat, taking care not to let it boil. Once hot, pour it over the semi-sweet chocolate chips in a bowl. Let sit for 1 minute then stir until smooth and glossy.
- Assemble Ganache Layer: Pour and spread the smooth ganache evenly over the chilled crust. Return to the refrigerator to firm up while preparing the cookie dough filling.
- Mix Cookie Dough Base: In a mixing bowl, beat the softened butter, brown sugar, and salt together until the mixture is light and fluffy.
- Add Flavorings: Stir in the vanilla extract until well combined.
- Incorporate Flour and Milk: Gradually add heat-treated all-purpose flour alternating with milk, stirring continuously to create a smooth, thick dough without lumps.
- Fold in Chocolate Chips: Gently fold in ¾ cup semi-sweet chocolate chips to the dough batter for texture and extra chocolate flavor.
- Spread Cookie Dough Filling: Spoon the dough mixture evenly over the chilled ganache layer. Use a spatula to smooth the top surface for a neat finish.
- Add Toppings: Sprinkle additional chocolate chips over the top as desired to enhance presentation and add extra chocolate bursts.
- Chill to Set: Refrigerate the assembled pie for at least 2 hours, allowing the layers to firm and flavors to meld perfectly before serving.
- Serve: Slice the pie and enjoy it chilled, optionally topped with whipped cream or a drizzle of caramel for a luxurious dessert experience.
Notes
- Heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes to ensure it is safe to eat raw.
- Use softened butter for the cookie dough filling to achieve a creamy texture.
- The ganache layer must not boil; gentle heating prevents separation and keeps it smooth.
- This pie is best served chilled and consumed within 2-3 days for optimal freshness.
- Optional toppings like whipped cream or caramel drizzle add extra richness but are entirely optional.
- Ensure the pie is kept refrigerated to maintain the integrity of the cookie dough and chocolate layers.
