Why You’ll Love This Recipe
Chocolate Chip Cookie Dough Pie is a dessert designed for true cookie dough lovers. It captures everything people adore about classic cookie dough, rich butteriness, brown sugar depth, and plenty of chocolate chips, without the need for baking. This is the kind of dessert I make when I want something impressive with minimal effort. I first tested this pie for a family gathering, and it disappeared faster than any baked dessert on the table. The filling is smooth, creamy, and sliceable, while the crust adds just enough structure to balance the richness. What I appreciate most is how reliable it is; there is no oven timing to worry about, and the result is consistently indulgent. If you are looking for a dessert that feels nostalgic yet polished enough for special occasions, this cookie dough pie delivers every time.
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Chocolate Chip Cookie Dough Pie (No-Bake, Indulgent, and Crowd-Pleasing)
- Total Time: 2 hours 20 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
A rich, no-bake dessert pie filled with creamy, egg-free chocolate chip cookie dough nestled in a buttery crust and topped with chocolate chips.
Ingredients
- 1 prepared graham cracker pie crust (9-inch)
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour (heat-treated)
- 1/2 tsp salt
- 1 cup mini chocolate chips
- 1/2 cup whipped topping or whipped cream (optional)
Instructions
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Mix in the milk and vanilla extract until well combined.
- Gradually add the heat-treated flour and salt, mixing until a soft dough forms.
- Fold in the mini chocolate chips.
- Press the cookie dough mixture evenly into the prepared pie crust.
- Top with whipped topping or whipped cream if desired.
- Refrigerate for at least 2 hours before slicing and serving.
Notes
- Heat-treat flour by baking at 350°F (175°C) for 5 minutes to make it safe to eat.
- Use mini chocolate chips for easier slicing.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Butter is the foundation of the cookie dough flavor. When softened properly, it creates a smooth, creamy base that blends effortlessly with the sugars.
Brown sugar provides depth and that unmistakable cookie dough taste. It adds warmth and slight caramel notes that define the filling.
Granulated sugar balances the brown sugar and helps create a lighter texture in the filling.
Heat-treated flour ensures the cookie dough is safe to eat. Treating the flour removes any risk while keeping the classic dough flavor intact.
Milk helps loosen the mixture slightly, making the filling smooth and easy to spread without becoming runny.
Vanilla extract enhances the sweetness and rounds out the overall flavor profile.
Mini chocolate chips distribute evenly throughout the filling, ensuring chocolate in every bite.
Cream cheese adds structure and a subtle tang, helping the pie set while maintaining a creamy texture.
A prepared pie crust, such as graham cracker or cookie crust, provides contrast and makes this dessert completely no-bake.
Directions
Begin by ensuring the flour has been heat-treated and allowed to cool completely. This step is essential for safe consumption and proper texture.
In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy. This creates the base for a smooth filling.
Add the cream cheese and mix until fully incorporated and creamy. Pour in the vanilla extract and milk, mixing until smooth.
Gradually add the heat-treated flour, mixing on low speed until just combined. Avoid overmixing to keep the filling soft and creamy.
Fold in the mini chocolate chips, ensuring they are evenly distributed throughout the mixture.
Spoon the cookie dough filling into the prepared pie crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or until firm enough to slice cleanly.
Remove from the refrigerator shortly before serving to allow the filling to soften slightly.
Equipment needed :
Must-Have Tools to Get Rolling
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This pie serves 8 slices. Preparation time is approximately 20 minutes, chilling time is about 4 hours, and total time is around 4 hours and 20 minutes.
Storage/reheating
Store the pie covered in the refrigerator for up to four days. This dessert does not require reheating and is best served chilled or slightly softened at room temperature.
Variations and Customizations
Chocolate Chip Cookie Dough Pie is easy to customize while keeping its signature appeal. For a richer filling, use all brown sugar instead of a sugar blend. I have tested this variation, and it results in a deeper, more caramel-forward flavor.
You can swap mini chocolate chips for chopped dark chocolate if you prefer more intense chocolate notes. Adding a layer of chocolate ganache over the crust before filling the pie creates an extra indulgent texture contrast. For a salted version, a light sprinkle of flaky salt over the top balances the sweetness beautifully.
If you want a lighter texture, fold in a small amount of whipped cream before spreading the filling into the crust. For a gluten-free option, use a gluten-free crust and heat-treated gluten-free flour. These adaptations make the pie versatile without compromising its indulgent nature.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 460 |
| Protein (g) | 5 |
| Carbs (g) | 52 |
| Fat (g) | 26 |
| Saturated Fat (g) | 15 |
| Fiber (g) | 2 |
| Sugar (g) | 36 |
| Sodium (mg) | 220 |
Expert Tips & Customizations
Proper flour treatment
Always heat-treat the flour and let it cool fully to maintain correct texture.
Smooth filling
Beat the butter and sugars thoroughly to avoid graininess.
Clean slicing
Wipe the knife between cuts for neat, bakery-style slices.
FAQs
Is this pie completely no-bake?
Yes, the filling requires no baking, making it ideal for warm weather.
Why do I need to heat-treat the flour?
Heat-treating makes the flour safe to eat in raw dough recipes.
Can I freeze cookie dough pie?
Yes, freeze for up to one month and thaw in the refrigerator before serving.
What crust works best for this pie?
Graham cracker or chocolate cookie crusts both work very well.
Can I make this pie ahead of time?
Yes, it can be prepared a day in advance and stored refrigerated.
Is this recipe safe for children?
Yes, when the flour is properly heat-treated, it is safe to eat.
Conclusion
Chocolate Chip Cookie Dough Pie is a decadent, no-bake dessert that delivers nostalgic flavor with minimal effort. Its creamy texture, rich sweetness, and chocolate-studded filling make it a guaranteed crowd-pleaser. Whether for a celebration or a simple indulgence, this pie is a dessert you will return to again and again.
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