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!

A white plate with a slice of cookie dough pie.
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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! 

A no bake cookie dough pie with a graham cracker crust, slice removed.

Why You’ll Love this Recipe

  • Perfect Crust – It starts with a delicious graham cracker crust. So classic and perfectly buttery, it’s the best base for this no bake pie!
  • No Bake– The cookie dough itself is rich, decadent and so indulgent. You’re going to love the filling of this pie so much, it will be hard not to take bites as you add it to the crust!
  • Luxurious – To top it all off, there’s a silky, creamy layer of chocolate sauce to really seal the deal. There’s so much to love about this cookie dough pie!  
A no bake cookie dough pie with a graham cracker crust.

“This cookie dough dessert is too good to be true- we ate it so fast and now I ‘m sitting here wishing we had made an extra one.”

– Linda

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.
A white plate with a slice of cookie dough pie and a gold fork.

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 reduce the risk of eating raw flour. 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! 
Cookie dough pie filling inside a homemade pie crust on a marble surface.

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.
A no bake cookie dough pie with a graham cracker crust.

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.
  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.
A white plate with a slice of cookie dough pie.

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. 
  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.
A white plate with a slice of cookie dough pie and a gold fork.

Tips

  • Flour is considered a “raw” food by the FDA. While the risk is minimal, it’s important to make food safety decisions with your family in mind. Read more here.
  • Want even more decadence? Top this cookie dough dessert with a little homemade vanilla ice cream or homemade whipped cream.
  • While you can mix the filling by hand, it’s so much easier to get a smooth creamy finish with your stand mixer.
  • For the creamiest flavor and texture, serve at room temperature by letting this cookie dough pie rest on the counter for 30 minutes before serving.
A white plate with a slice of cookie dough pie.

Make More (or Less!)

Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!

Frequently Asked Questions

Why can you not bake edible cookie dough?

Edible cookie dough is specifically made to capture all the flavor of your favorite dough, but without the binders and leavening agents. It simply won’t bake like a cookie!

Can you eat raw cookie dough?

Pasteurized eggs are safe to eat, so you can safely consume small amounts of many types of cookie dough. However, this cookie dough pie features an edible cookie dough that is specifically formulated to be totally safe to eat!

A no bake cookie dough pie with a graham cracker crust.

Serving Suggestions

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
A no bake cookie dough pie with a graham cracker crust, slice removed.

More Desserts

A white plate with a slice of cookie dough pie and a gold fork.
4.98 from 34 votes

No Bake 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.
Prep: 20 minutes
Cook: 5 minutes
Total: 25 minutes
Servings: 12
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Ingredients  

Graham Cracker Crust

  • cups graham cracker crumbs 10 full sheets of crackers crushed
  • 3 tablespoons salted butter melted
  • 2 tablespoons white sugar granulated
  • 3 tablespoons brown sugar packed

Cookie Dough Pie Filling

  • cup white granulated sugar
  • ¼ cup light brown sugar packed
  • 1⅓ cup all-purpose flour all-purpose
  • ½ teaspoon salt
  • 8 tablespoons butter salted or unsalted, softened
  • 3 tablespoons applesauce
  • 1 teaspoon vanilla extract
  • ¾ cup miniature semi-sweet chocolate chips

Chocolate Ganache Topping

  • cup semi-sweet chocolate chips
  • 2 tablespoons butter salted
  • ¼ cup milk any kind you have on hand

Instructions 

Graham Cracker Crust

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

Cookie Dough Filling

  • In a large mixing bowl or stand mixer fitted with the whisk attachment, beat butter, sugar, brown sugar, applesauce and vanilla extract until well combined.
  • Using the paddle attachment, gradually fold in flour and salt until combined, scraping down the sides as needed. Fold in chocolate chips.

Chocolate Ganache Topping

  • In a small saucepan, over medium low heat combine butter and milk (or heavy cream). Melt on low until bubbles form on the edges of the pan. 
  • Add chocolate chips to a heatproof bowl. Pour hot mixture over chocolate chips. Allow to rest for five minutes, stirring occasionally. 

Assemble Pie

  • Scoop cookie dough into pie crust and press using your hands or a the back of a large spoon or spatula.
  • Pour chocolate ganache over the top and tilt pie dish to spread or use a spatula. 
  • Refrigerate pie for 30 minutes to set.

Julie’s Tips

  • For the creamiest chocolate chip cookie dough pie flavor and texture, serve at room temperature.
  • Store covered and refrigerated up to 1 week (it’s an eggless cookie dough).
Calories: 394kcal | Carbohydrates: 54g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 36mg | Sodium: 294mg | Potassium: 51mg | Fiber: 1g | Sugar: 37g | Vitamin A: 436IU | Calcium: 51mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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10 Comments

  1. 4 stars
    The taste was good, but there is no way 3 Tbsp of butter is enough for the crust. I doubled that amount and it still was not enough.

    1. Great catch, Laura! For the crust, melted as noted. For the ganache, you melt it on the stovetop and the filling should be softened. I clarified in the printable recipe card. Enjoy!

    1. Hi Robin,
      We’ve never tested that as a replacement in this recipe, so we can’t say for sure. If you try it out, be sure to report back!
      I hope you enjoy,
      Julie

        1. Hi Jessica,
          The FDA states that flour is “raw” and can, in rare instances, cause food borne illness. Heat treating your flour is an option to up the safety level if you’re concerned. It’s a personal decision for you and your family, as far as food safety goes. I just like to share all the information so everyone can make the best decisions for themselves!
          Enjoy,
          Julie