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.
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.
Notes
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).