Chocolate Chip Cookie Dough Pie
Craving a sweet treat that combines the best of both worlds? Look no further than this decadent Chocolate Chip Cookie Dough Pie, topped with a rich chocolate ganache. This dessert is a dream come true for cookie lovers, offering a gooey, chewy texture and a burst of chocolate flavor in every bite.
The secret to this pie’s success lies in the perfect balance of flavors and textures. A buttery graham cracker crust provides a sturdy foundation, while the creamy cookie dough filling is packed with chocolate chips for an extra dose of sweetness. The final touch is a luscious chocolate ganache that pours over the pie, creating a stunning and indulgent finish.
Making this pie is easier than you might think. The ingredients are readily available, and the assembly process is straightforward. Simply prepare a graham cracker crust, fill it with cookie dough, and bake until golden brown. Then, top with the rich chocolate ganache and let it chill before serving.
Whether you’re hosting a special occasion or simply treating yourself to a delicious dessert, this Chocolate Chip Cookie Dough Pie is sure to impress. Its combination of flavors and textures is truly irresistible, making it the perfect indulgence for any chocolate lover.
So, what are you waiting for? Gather your ingredients and start baking this delicious treat today. Your taste buds will thank you!
Questions I often get asked about this recipe:
Can I use store-bought cookie dough for the filling?
While you can use store-bought cookie dough for convenience, making your own from scratch will give you more control over the ingredients and flavor.
Can I make this pie ahead of time?
Yes, you can make this pie ahead of time. Prepare it up to a day in advance and refrigerate until ready to serve.
Can I freeze this pie?
Yes, you can freeze this pie. Let it cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
What can I do if the pie is overcooked?
If the pie is overcooked, the edges will be too brown and the filling may be dry. To prevent this, check the pie frequently and remove it from the oven as soon as the edges are golden brown.
What can I do if the ganache is too thick?
If the ganache is too thick, add a tablespoon or two of warm cream and stir until smooth.
Can I add other ingredients to the cookie dough filling?
Yes, you can add other ingredients to the cookie dough filling, such as nuts, chocolate chips, or peanut butter.
What you need to make Chocolate Chip Cooke Dough Pie:
For the crust:
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
1/4 cup granulated sugar
For the cookie dough filling:
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
For the chocolate ganache topping:
1 cup heavy cream
12 ounces semi-sweet chocolate chips
How to make it:
Prepare the crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until well combined.
Press the crumb mixture into the bottom of a 9-inch pie plate.
Bake in a preheated 350°F (175°C) oven for 10 minutes. Let cool completely.
Make the cookie dough filling:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips.
Assemble and bake the pie:
Pour the cookie dough filling into the prepared pie crust.
Bake in a preheated 350°F (175°C) oven for 25-30 minutes, or until the edges are golden brown. Let cool completely.
Make the chocolate ganache topping:
In a small saucepan, heat the heavy cream until simmering.
Remove from heat and add the chocolate chips. Let sit for 5 minutes, then stir until smooth and creamy.
Let the ganache cool slightly before pouring it over the cooled pie.
Refrigerate the pie for at least 2 hours before serving.
Tips:
Use high-quality chocolate chips. For the best flavor and texture, choose semi-sweet chocolate chips from a reputable brand.
Don’t overbake the pie. The cookie dough filling should be slightly undercooked in the center for a gooey and chewy texture.
Let the pie cool completely before adding the ganache. If the pie is still warm, the ganache will melt and become too runny.
Latest Reviews:
This Chocolate Chip Cookie Dough Pie is a dream come true! The gooey cookie dough filling, combined with the rich chocolate ganache, is simply irresistible. The graham cracker crust provides the perfect base for this decadent dessert. Bob H.
I’ve tried several cookie dough pie recipes, but this one is by far the best. The flavor combination is perfect, and the texture is amazing. I’ll definitely be making this again for future gatherings. Linda S.
This recipe was easy to follow and the results were fantastic. The pie looked beautiful and tasted even better. It’s the perfect dessert for chocolate lovers. Ruth A.
Printable Recipe:
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Chocolate Chip Cookie Dough Pie
Chocolate Chips Cookie Dough Pie
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- For the cookie dough filling:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- For the chocolate ganache topping:
- 1 cup heavy cream
- 12 ounces semi-sweet chocolate chips
Instructions
- Prepare the crust:
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.
- Stir until well combined.
- Press the crumb mixture into the bottom of a 9-inch pie plate.
- Bake in a preheated 350°F (175°C) oven for 10 minutes. Let cool completely.
- Make the cookie dough filling:
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Assemble and bake the pie:
- Pour the cookie dough filling into the prepared pie crust.
- Bake in a preheated 350°F (175°C) oven for 25-30 minutes, or until the edges are golden brown. Let cool completely.
- Make the chocolate ganache topping:
- In a small saucepan, heat the heavy cream until simmering.
- Remove from heat and add the chocolate chips. Let sit for 5 minutes, then stir until smooth and creamy.
- Let the ganache cool slightly before pouring it over the cooled pie.
- Refrigerate the pie for at least 2 hours before serving.
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