The first time I made this Chocolate Chip Cookie Dough Pie, my kitchen transformed into the most delightful bakery I’d ever stepped foot in. I was searching for a show-stopping dessert that felt nostalgic yet elegant, and this recipe was my golden ticket. As I mixed the buttery, crumbly base and smelled the rich dark chocolate melting into the cream, I knew I’d found something truly special. The final result—a silky, indulgent pie that tastes exactly like sneaking spoonfuls of cookie dough from the mixing bowl, but in a sophisticated, sliceable form—made my heart do a happy little dance. It’s the pie that gets requested at every single gathering now, and I can’t wait to share it with you.
Why You’ll Love This Recipe
If you’ve ever stood over a mixing bowl, unable to resist the lure of raw cookie dough, this pie is your dream come true, but without the worry. You’re going to adore how incredibly simple it is to make, requiring zero baking for the filling and just a quick bake for the crust. It’s the perfect marriage of a buttery, crisp graham cracker shell and a luxuriously smooth, deeply chocolatey center that’s impossibly rich and satisfying. It’s the kind of dessert that feels like a warm hug, impresses a crowd without stress, and solves that eternal cookie dough craving in the most deliciously elegant way possible.
Ingredients
- 2 cups graham cracker crumbs
- 1 cup (170 g) dark chocolate chips
- 1/2 cup (120 ml) heavy cream
Now, let’s talk about these ingredients because I’ve learned a few things through trial and error. First, the graham cracker crumbs: I highly recommend buying whole crackers and crushing them yourself in a bag with a rolling pin. Pre-crumbled crumbs can sometimes be too fine and dusty, which affects the texture of your crust. For the dark chocolate chips, this is where you can truly personalize. I use a 70% dark chocolate for a sophisticated, not-too-sweet bite, but semi-sweet works beautifully if that’s your preference. Trust me, do not skip the quality here—a good chocolate makes a monumental difference in the final flavor. Finally, the heavy cream is non-negotiable for that silky, firm ganache filling. I tried once with half-and-half in a pinch, and the filling never set up properly. Full-fat heavy whipping cream is your best friend here.(See the next page below to continue…)