If you’ve ever dreamed about taking a bite of safe-to-eat, creamy cookie dough wrapped inside a buttery graham cracker crust, then this Chocolate Chip Cookie Dough Pie is about to become your new obsession! With every chilled, bite, you get a little taste of nostalgic cookie dough, silky whipped topping, and melty mini chips—no baking required. It’s a dessert that’s both comforting and impressive, and perfect for potlucks, holidays, or just an afternoon pick-me-up. Trust me, once you try this treat, you’ll wonder how you ever lived without it!

Ingredients You’ll Need

Chocolate Chip Cookie Dough Pie Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Chocolate Chip Cookie Dough Pie are all familiar pantry staples, but together they create something truly magical. Each item brings its own special something—whether it’s flavor, texture, or that irresistible “wow” factor you get with every bite.

Graham cracker pie crust: The buttery, crumbly base for our pie—you can grab a premade one or make your own for extra flair.
Unsalted butter (softened): Gives the cookie dough its signature creamy, rich texture; make sure it’s soft for easy mixing.
Brown sugar (packed): Adds depth and that classic caramel-like sweetness that cookie dough lovers crave.
Granulated sugar: Enhances sweetness and helps the mixture become light and fluffy when beaten with butter.
Milk: Just a touch brings the ingredients together and keeps the filling velvety smooth.
Vanilla extract: Rounds out all the flavors with its warm, inviting aroma—don’t skip it!
All-purpose flour (heat-treated): Traditional cookie dough flavor, but made safe to eat with a quick heat treatment; see the notes for details.
Salt: A small amount sharpens all the sweet flavors and gives balance to the pie.
Mini chocolate chips: The star of the show—tiny bursts of chocolate in every bite for that perfect cookie dough vibe.
Whipped topping (thawed): Makes the filling extra light, airy, and irresistibly smooth.

How to Make Chocolate Chip Cookie Dough Pie

Step 1: Cream the Butter and Sugars

Start with a large mixing bowl and beat together your softened butter, brown sugar, and granulated sugar. Take your time here—give it a few minutes until the mixture turns light and fluffy. This step sets up that classic cookie dough texture we all know and love.

Step 2: Add Wet Ingredients

Pour in the milk and vanilla extract and mix until everything is smooth and combined. These will help loosen up the batter and infuse it with that lovely vanilla aroma, making each bite sing.

Step 3: Mix in Flour and Salt

Gently add in your heat-treated flour and salt. Mix just until combined—you don’t want to overwork this, as keeping it a little tender is the secret to decadently creamy cookie dough pie.

Step 4: Fold in Chocolate Chips

Using a rubber spatula, fold in your mini chocolate chips. Don’t be shy—a generous scoop means a burst of chocolate in each spoonful!

Step 5: Incorporate Whipped Topping

Now comes the magic: gently fold in the thawed whipped topping. You’re aiming for a light, fluffy filling that’s easy to spread and utterly dreamy. Stop folding as soon as the mixture looks cloud-like.

Step 6: Fill the Pie Crust

Transfer your cookie dough filling into the graham cracker crust. Smooth the top with a spatula or the back of a spoon—if you want those classic swirls, go for it! Cover and pop it into the fridge for at least four hours so the flavors can meld and the texture sets up just right.

Step 7: Slice and Serve

Once your Chocolate Chip Cookie Dough Pie is firm, slice it with a sharp knife (run it under warm water for clean cuts!) and serve it chilled. Each slab should hold together beautifully with creamy filling and those perfect mini chips throughout.

How to Serve Chocolate Chip Cookie Dough Pie

Garnishes

When it comes to garnishing, let your imagination run wild! I love adding a sprinkle of extra mini chocolate chips on top right before serving, or a playful drizzle of chocolate sauce for mega decadence. Even a dollop of whipped cream or a dusting of cocoa powder can make this pie stand out on any dessert table.

Side Dishes

This pie really shines by itself, but if you want to round things out, serve alongside fresh berries or a tart fruit salad to balance the richness. For the ultimate comfort twist, add a small scoop of vanilla ice cream on the side—the contrast of chilled creamy pie and melting ice cream is unreal!

Creative Ways to Present

To make your Chocolate Chip Cookie Dough Pie extra fun, try slicing it into bite-sized squares for a party platter or serving mini pies in mason jars for cute individual portions. You could even layer chunks of the pie over ice cream for a next-level sundae, or crumble a slice into a milkshake for a decadent treat!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Chocolate Chip Cookie Dough Pie, keep it wrapped tightly or in an airtight container in the refrigerator. It’ll stay fresh and utterly delicious for up to four days—though I bet it’ll disappear much sooner!

Freezing

Yes, you can absolutely freeze this pie! Simply wrap the whole pie or individual slices well in plastic wrap and foil. Pop them in the freezer for up to two months. Thaw overnight in the refrigerator for the best texture and flavor.

Reheating

This pie is best served cold, so reheating isn’t necessary! If your pie has been frozen, just place it in the fridge for several hours until completely thawed before slicing and serving.

FAQs

Does the flour really need to be heat-treated?

Yes! Heat-treating the flour is essential for making Chocolate Chip Cookie Dough Pie safe to eat, as it kills any potential bacteria. Luckily, it’s a super quick step that you can do in the microwave or oven.

Can I use homemade whipped cream instead of whipped topping?

Definitely! Homemade whipped cream is a fantastic swap for store-bought whipped topping. Just make sure it’s whipped to stiff peaks so your pie stays light and holds together.

What’s the easiest way to slice the pie cleanly?

For picture-perfect slices of Chocolate Chip Cookie Dough Pie, use a sharp knife dipped in hot water and wiped dry between cuts. This helps glide through the creamy filling without smearing.

Can I add nuts or other mix-ins?

Absolutely! Chopped toasted pecans or walnuts, white chocolate chips, or even a swirl of peanut butter can add a personal twist to your pie. Just fold them into the filling along with the mini chips.

Is this recipe good for making ahead of time?

Yes—Chocolate Chip Cookie Dough Pie actually gets better as it sits! Make it the night before your event to let all the flavors develop and the filling set up perfectly.

Final Thoughts

Trust me, if you love cookie dough even half as much as I do, making this Chocolate Chip Cookie Dough Pie will be your new favorite project! One creamy slice is all it takes to fall in love, and I can’t wait for you to share this joy (and recipe) with your favorite people. Give it a go—you’re in for a treat!

Chocolate Chip Cookie Dough Pie Recipe

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4.6 from 3 reviews

Author: admin
Total Time: 4 hours 15 minutes (includes chilling time)
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the decadent delight of this Chocolate Chip Cookie Dough Pie, a luscious no-bake dessert that combines the flavors of cookie dough with a creamy filling in a graham cracker crust. Perfect for any sweet tooth craving!

Ingredients

Scale

Graham Cracker Pie Crust:

1 9-inch graham cracker pie crust

Cookie Dough Filling:

½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
1¼ cups all-purpose flour, heat-treated
½ teaspoon salt
1 cup mini chocolate chips
1 (8 oz) container whipped topping, thawed

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Instructions

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.

Mix in the milk and vanilla extract until smooth. Add the heat-treated flour and salt, mixing until just combined. Fold in the mini chocolate chips. Gently fold in the whipped topping until fully incorporated and the mixture is light and creamy.

Spoon the cookie dough filling into the graham cracker crust and smooth the top.
Refrigerate for at least 4 hours or until firm. Slice and serve chilled.

Notes

To heat-treat flour, microwave it in a microwave-safe bowl for about 1 minute or until it reaches 165°F, or bake it at 350°F for 5 minutes.
For extra texture, top with additional chocolate chips or drizzle with chocolate sauce before serving.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American