Chocolate Chip Cookie Dough Pie Recipe
If you’re the type Dessert. This dreamy dessert takes everything you love about classic cookie dough — gooey, buttery, with melty chocolate chips in every bite — and turns it into a creamy, crowd-pleasing pie that requires zero baking. Piled high in a buttery graham cracker crust, it’s the ultimate no-bake treat for anyone who craves that nostalgic, sweet cookie dough flavor in a sliceable, sharable form.
Ingredients You’ll Need
What I love most about this Chocolate Chip Cookie Dough Pie is how the ingredient list is short, sweet, and completely fuss-free. Each component plays a special role in creating the perfect texture and flavor — creamy, chewy, and loaded with chocolate chips in every bite.
- Graham cracker pie crust: The buttery, crumbly base that gives every slice a satisfying crunch and pairs perfectly with the creamy filling.
- Unsalted butter (softened): Essential for that classic cookie dough mouthfeel; softened butter blends seamlessly with the sugars.
- Brown sugar: Adds a deep, caramel-like sweetness and a touch of chewiness to the dough.
- Granulated sugar: Gives just the right amount of sweetness and balances the brown sugar’s richness.
- Milk: Loosens up the dough and helps make the filling irresistibly creamy.
- Vanilla extract: Brings a warm, aromatic note that makes the dough taste like home.
- All-purpose flour (heat-treated): Provides structure and that unmistakable cookie dough texture; heat-treating makes it safe to eat raw.
- Salt: A tiny pinch brings all the flavors together and keeps the pie from being overly sweet.
- Mini chocolate chips: The star of the show — mini chips mean more chocolate in every bite!
- Whipped topping (thawed): Folds into the dough for a light, mousse-like texture that sets beautifully in the fridge.
- Extra chocolate chips or chocolate drizzle (optional): For those who believe you can never have too much chocolate on top!
How to Make Chocolate Chip Cookie Dough Pie
Step 1: Cream the Butter and Sugars
Start by grabbing a medium mixing bowl and beat together the softened butter, brown sugar, and granulated sugar until the mixture is pale and creamy. This step is key — it creates that luscious, cookie dough base and ensures your pie will be perfectly smooth and sweet.
Step 2: Add the Milk and Vanilla
Pour in the milk and vanilla extract, then mix until everything is well combined and the dough looks glossy and smooth. The milk softens the dough just enough while the vanilla brings out all those comforting, bakery-style flavors.
Step 3: Mix in Heat-Treated Flour and Salt
Sprinkle in your heat-treated flour (see notes below if you need a quick how-to) and salt. Stir until the flour completely disappears into the dough. This step gives your Chocolate Chip Cookie Dough Pie its irresistible, authentic texture — safe to eat and oh-so-satisfying!
Step 4: Stir in Mini Chocolate Chips
Fold in the mini chocolate chips, making sure they’re evenly distributed throughout the dough. Using mini chips means you get a little bit of melty chocolate in every single bite, just like eating the best part of a chocolate chip cookie!
Step 5: Fold in Whipped Topping
Gently fold the whipped topping into the cookie dough mixture. This transforms the dense dough into a light, fluffy, and creamy filling that will set beautifully in your pie crust. Be careful not to overmix — you want to keep that airy, mousse-like consistency.
Step 6: Assemble and Chill
Spoon the fluffy cookie dough filling into your graham cracker crust, smoothing the top with a spatula. Pop the pie into the refrigerator and chill for at least 2 hours (overnight is even better!) so it firms up and slices cleanly. This is the hardest part: waiting!
Step 7: Garnish and Serve
Right before serving, sprinkle extra mini chocolate chips over the top or drizzle with melted chocolate if you’re feeling fancy. Then slice, serve, and watch everyone swoon over your Chocolate Chip Cookie Dough Pie masterpiece.
How to Serve Chocolate Chip Cookie Dough Pie
Garnishes
For a show-stopping finish, top your pie with a generous handful of mini chocolate chips, a drizzle of melted dark or milk chocolate, or even a dollop of whipped cream. A sprinkle of sea salt can add a sophisticated touch and make the chocolate flavors pop. Feel free to get creative — crushed cookies or a dusting of cocoa powder are also delicious options!
Side Dishes
Since Chocolate Chip Cookie Dough Pie is rich and decadent, it pairs beautifully with something cool and refreshing. Try fresh berries on the side, a scoop of vanilla or coffee ice cream, or even a tall glass of cold milk. For a fun twist, serve with espresso or a creamy latte to balance the sweetness.
Creative Ways to Present
If you’re hosting, try slicing the pie into bite-sized bars or squares and serving them on a platter for a playful, party-ready treat. Or use a cookie cutter for mini pie rounds that are perfect for kids’ parties or dessert buffets. Layer cubes of the pie into parfait glasses with whipped cream and extra chocolate chips for a stunning, layered dessert!
Make Ahead and Storage
Storing Leftovers
Leftover Chocolate Chip Cookie Dough Pie keeps wonderfully in the refrigerator. Just cover the pie tightly with plastic wrap or foil and store for up to 4 days. The flavors actually get even better as the pie chills, making it perfect for preparing ahead of time.
Freezing
You can absolutely freeze this pie! Place slices or the whole pie (well wrapped) in the freezer for up to 2 months. When you’re ready to serve, let it thaw in the fridge overnight. The texture stays creamy and the chocolate chips remain perfectly snappy.
Reheating
This pie is best enjoyed chilled, but if you prefer a softer texture, simply let a slice sit at room temperature for about 15 minutes before serving. No reheating is necessary — the creamy, dough-like filling is meant to be served cool for maximum cookie dough bliss.
FAQs
Can I make Chocolate Chip Cookie Dough Pie in advance?
Absolutely! In fact, making it a day ahead gives the flavors time to meld and the filling to set perfectly. Cover and refrigerate until you’re ready to serve — it’s the ultimate make-ahead dessert.
How do I heat-treat flour, and why is it necessary?
Heat-treating flour is a simple step to ensure it’s safe to eat raw. Microwave the flour in a bowl for about 1 minute or bake it at 350°F (175°C) for 5 minutes, then let it cool completely before using. This kills any potential bacteria, so you can enjoy your Chocolate Chip Cookie Dough Pie worry-free.
Can I use homemade whipped cream instead of whipped topping?
Yes, homemade whipped cream works beautifully! Just whip 1 cup of heavy cream with a little powdered sugar until stiff peaks form, and fold it gently into the dough mixture. It will give your pie an even fresher, richer flavor.
Is this recipe safe for kids and pregnant people?
Definitely! Since there are no eggs and the flour is heat-treated, this Chocolate Chip Cookie Dough Pie is safe for everyone to enjoy, including kids and anyone who should avoid raw eggs or untreated flour.
What’s the best way to slice and serve the pie?
For clean slices, dip your knife in hot water and wipe it between cuts. Serve the pie chilled for the best texture — and don’t forget those finishing touches of extra chocolate or whipped cream!
Final Thoughts
If you adore cookie dough, this Chocolate Chip Cookie Dough Pie is destined to become your new go-to dessert! It’s easy, comforting, and guaranteed to put smiles on every face at your table. Whip it up for your next party, family gathering, or just because — you’ll be amazed at how quickly it disappears. Give it a try, and let yourself indulge in the magic of cookie dough, no oven required!
Print
Chocolate Chip Cookie Dough Pie Recipe
- Total Time: 2 hours 15 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This No-Bake Chocolate Chip Cookie Dough Pie is a creamy, indulgent dessert featuring an eggless cookie dough filling packed with mini chocolate chips, all set in a crunchy graham cracker crust. Perfectly sweetened and topped with whipped topping, this easy-to-make pie requires no baking and is ideal for satisfying cookie dough cravings safely.
Ingredients
Crust
- 1 9-inch graham cracker pie crust
Cookie Dough Filling
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (heat-treated)
- ½ teaspoon salt
- 1 cup mini chocolate chips
- 1 container (8 oz) whipped topping (thawed)
Garnish (Optional)
- Extra chocolate chips or chocolate drizzle
Instructions
- Prepare the dough base: In a medium bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and well combined to create a smooth base for the dough.
- Add liquid flavors: Mix in the milk and vanilla extract until the mixture is smooth and evenly blended, enhancing the flavor and moisture of the dough.
- Combine dry ingredients: Gradually add the heat-treated flour and salt to the mixture, stirring until fully incorporated to ensure safety and proper texture in the cookie dough.
- Mix in chocolate chips: Fold in the mini chocolate chips evenly throughout the dough to provide delightful bursts of chocolate in every bite.
- Incorporate whipped topping: Gently fold in the thawed whipped topping until the mixture becomes light, fluffy, and creamy, giving the pie its signature texture.
- Assemble the pie: Spoon the prepared cookie dough filling into the graham cracker crust, smoothing the top with a spatula for an even layer.
- Chill: Refrigerate the pie for at least 2 hours or until firm to allow the flavors to meld and the dough to set properly.
- Garnish and serve: Before serving, optionally top with extra chocolate chips or a drizzle of melted chocolate for added decoration and flavor.
Notes
- Heat-treat flour by microwaving it in a bowl for about 1 minute or baking at 350°F (175°C) for 5 minutes to eliminate any bacteria.
- This pie is egg-free, making it safe to enjoy raw cookie dough without worry.
- For a richer flavor, substitute dark chocolate chips or add a spoonful of peanut butter to the dough.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
