Cookie Dough Pie

This cookie dough pie recipe is every bit as delicious as you’re imagining it to be!

It’s bursting with sweet and salty chocolate chip cookie dough, a buttery, crispy graham cracker crust, and a layer of decadent chocolate sauce on top.

It’s an unforgettable cookie dough dessert you’ll want to make today!

If you need a no bake dessert recipe that is beyond decadent, you’re in the right place. This cookie dough pie is going to make all your sweet and salty cookie dough dreams come true!

I’ve always been a chocolate chip cookie dough fan. I might actually love the dough even more than the cookies themselves, if that’s possible.

I have an edible cookie dough recipe (it doubles as a cookie dough dip!) that you’ll love, and even a holiday version in these adorable Rudolph nose cookie dough balls! 

Don’t forget about my classic chocolate chip cookie cake– it is a Pinterest sensation that cannot be missed. 

Luckily for me and you both, I wanted to take my edible cookie dough a step further and experiment with a more traditional style of cookie dough dessert. The results are absolutely incredible and I’m so excited to share this cookie dough pie with you today! 

Ingredients and Substitutions

First, the graham cracker crust: 

• Graham Crackers – Use crushed graham crackers or crush in a food processor or with a mallet and sealed bag. 1 plastic package of crackers (10 full sheets) equals 1 1/2 cups. Each sheet is comprised of 2 squares or 4 miniature rectangles.
• Sugar – I like to use a mixture of white granulated sugar with brown sugar for richer flavor. It sweetens the crust to perfection.
• Butter – Salted butter makes the crust stick together. You can use unsalted butter if you prefer or don’t have salted butter on hand. If you’re using unsalted butter, add a pinch of salt for balance. Margarine and butter alternatives are not suitable for this recipe.

Next, the chocolate chip pie filling: 

• Butter – Unsalted butter is best to use if you want to follow this recipe exactly. If you use salted you do not need to add additional salt to this recipe- trust me that you’ll want a little salt to balance out the sweet here.
• Sugar – Granulated white sugar.
• Brown Sugar – Dark or light, firmly packed into the measuring cup.
• Applesauce – You read that right! Trust me, you’ll love it! If you prefer, you can substitute oil, but this offers the best, most traditional cookie dough flavor and consistency.
• Vanilla – I use Homemade Vanilla Extract, and it’s so easy to make, but store bought works as well. It’s best to use pure vanilla rather than imitation if you can. 
• Flour – All purpose flour works well here – if it’s important to you, learn How to Heat Treat Flour for no bake recipes like this one – it’s an added safety option that is recommended by the FDA. Feel free to experiment with almond flour or the like to make this a gluten free recipe.
• Salt – A hint of salt brings out all the other flavors. If you’re using salted butter, simply eliminate the salt.
• Miniature Chocolate Chips – I use semi-sweet, but you can use milk or dark chocolate if you prefer or eliminate them altogether. Mini chocolate chips are best because they create a smaller, more friendly little touch of chocolate crunch in each creamy bite! 

And finally, the chocolate ganache sauce for the top: 

• Chocolate Chips – Again, I prefer semi sweet chocolate chips on most occasions but you can try any kind you’d like here.
• Butter – Salted or unsalted, your choice! Don’t substitute anything for the butter here – it’s just not the same! 
• Milk – You can use any kind of milk. I used whole milk because that’s what I had on hand, but you can use skim, 2% or even half and half or heavy whipping cream.

How to Make this Cookie Dough Pie

First up, make your graham cracker crust: 

1. In a medium bowl, combine graham cracker crumbs, sugars and butter using a fork or spatula until moist, coarse and sandy.
2. Spoon mixture into your pie plate. Using a measuring cup or drinking glass, press into dish to achieve a smooth, consistent crust without gaps.

Next, create the chocolate chip cookie dough filling: 

1. Whisk dry ingredients. Flour and salt, set aside.
2. Beat butter, sugars, applesauce and vanilla.
3. In a large bowl or stand mixer, incorporate dry ingredients into wet.
4. Fold in chocolate chips and set aside until you’re ready to fill your pie crust.

Finally, the chocolate sauce topping: 

1. In a small saucepan, combine butter and milk (or heavy cream if you prefer). 
2. Melt on low until bubbles form on the edges of the pan. 
3. Pour into a heatproof bowl filled with chocolate chips. 
4. Allow to rest for five minutes, stirring occasionally. 

To create the cookie dough pie itself:

1. Make crust according to directions above.
2. Make cookie dough and pour/smooth into the crust. You’ll have to press down a little- use your clean hands or a spoon for this!
3. Top with your homemade chocolate sauce. 
4. Refrigerate pie for at least 30 minutes to set.

Frequently Asked Questions

How to Store

• Room Temperature – This cookie dough pie can sit out at room temperature for up to two hours while serving.
• Refrigerator – Since this is an eggless cookie dough, you can enjoy it for up to a week! Simply store your cookie dough dessert refrigerated (wrapped tightly) to maintain freshness.
• Freezer – If you plan on freezing the pie, simply make as directed and cover tightly with plastic wrap. It will keep well for up to 3 months this way. Thaw the pie in the fridge overnight and then serve.

Dietary Considerations

• To make Gluten Free, choose a gluten free pie crust
• Nut Free
• Vegetarian