Calling all cookie dough lovers – this pie is for you! This chocolate chip cookie dough pie is made with a chocolate chip cookie crust that is filled with an egg-less chocolate chip cookie dough filling and then topped with homemade whipped cream and a chocolate syrup drizzle. So good!
To the person who invented eggless raw cookie dough:
I LOVE YOU.
And I hate you.
Let’s be best friends?
You’d think I would have more raw cookie dough fear knowing the rare (but real!) implications that eating raw eggs can mean for your GI system, but the truth of the matter is that I’ll still take it over a fully baked cookie any day.
Just hand me the bowl and a spoon and don’t even bother to preheat the oven.
It’s pretty much my idea of a perfect meal.
My husband, on the other hand, has hypochondriacal tendencies and will immediately start to have imagined stomach pains the second a runny yolk crosses his lips, let alone an entire spoonful of raw dough. It’s a problem. We’re working on it.
So until the day comes when he’ll sit on the couch with me and a batch of raw cookie dough and go to town (because let’s be honest here, it’s just not as much fun to eat alone while hiding from your significant other in your kitchen), at least there is a compromise out there in the form of this eggless cookie dough.
And for that, we can all be thankful.
While it doesn’t taste exactly as delicious as its raw egg-filled counterpart, which I’m sure has nothing to do with the flavor enhancement that comes with the knowledge of just how profoundly you’re tempting fate while eating it, it is still pretty dang good.
Especially when you consume it smeared over a chocolate chip cookie crust and especially especially when you top it with swirls of barely sweetened whipped cream and chocolate syrup drizzles.
As you might have guessed by how deliciously rich each component is, this pie is not for the feint of heart. It is thick and luxurious and a small slice is really all you need to satisfy your sweet tooth. Cut yourself one too big and you risk feeling just mildly ill but probably still pretty content with yourself. And that, my friends, is a risk I’m pretty much always willing to take.
- 2 cups + 2 tbsp all purpose flour
- ½ tsp baking soda
- ½ tsp kosher salt
- 12 tbsp unsalted butter, melted and cooled slightly
- 1 cup brown sugar, packed
- ½ cup white sugar
- 1 large egg + 1 egg yolk
- 2 tsp vanilla extract
- 1½ cups semisweet chocolate chips
- 4 tbsp unsalted butter, room temperature
- 6 tbsp packed light brown sugar
- pinch of salt
- 1 cup all purpose flour
- 7 oz sweetened condensed milk
- 1 tsp vanilla extract
- ½ cup semisweet chocolate chips
- ¾ cup heavy cream
- 2 tbsp powdered sugar
- chocolate syrup, for drizzling
- Heat oven to 375F. Grease a 9-inch pie plate with butter. Set aside.
- To make the crust, whisk together the flour, baking soda, and salt in a medium bowl. In a separate, larger bowl, whisk together the butter and sugars until well combined. Add the eggs and vanilla extract to the butter mixture and mix again until combined. And in the dry ingredients and mix until just combined. Stir in the chocolate chips.
- Place three quarters of the crust dough in an even layer on the prepared pie plate. Place in the oven and bake for 5-8 minutes, or until slightly puffed up. Remove from the oven and cover with a piece of parchment paper. Top with pie weights or baking beans. Place back in the oven and continue baking for 25-30 minutes, or until the cookie is browned and almost baked through, rotating once halfway through. Remove from the oven and transfer to a wire rack to cool.
- For the filling, combine the butter, brown sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high speed for 4-5 minutes, or until light and fluffy. Beat in the flour, sweetened condensed milk, and vanilla until combined, about 2-3 minutes. Mix in the chocolate chips. Transfer to the cooled crust and spread in an even layer leaving a ½-inch border around the edge of the crust.
- Combine the heavy cream and powdered sugar in a clean stand mixer bowl. Using the whisk attachment, beat until medium-stiff peaks form. Pipe onto the pie around the edges as desired. Drizzle with chocolate syrup.
- Refrigerate until ready to serve.
- Freeze the extra cookie dough and bake off as desired at 375F for 6-7 minutes.
I work with Salmonella and I still eat raw cookie dough/cake batter. Tell that to your husband 😉 haha! But it’s not a bad idea to make use of the glorious invention that is eggless cookie dough and I would dive head first into this.
It sounds like your husband and my boyfriend have a thing or two in common…seriously, if he hears someone sneeze, he thinks he has a cold, lol. Le sigh…le men.
I’m doing some serious salivating over here! I’ve actually never tried making raw cookie dough, but I 200% have been meaning to. May as well go big and make a pie out of it on my first go, right?! RIGHT!
I never really got the allure of cookie dough. If much rather have a cookie fresh from the oven. Still warm!
oh goodness. i need this pie!!!
This is the pie of all pies! I haven’t had a chocolate style pie since I was a kid. Now I’m going to have to make this… 🙂
Oh my! Seriously swoon worthy. Beautiful & delicious!
YESSSS YESSITY YES YES Y-E-S!!!! Be still my cookie dough loving heart!!! <3
I feel like an idiot, but I’ve read the recipe through several times, and I can’t figure out what you do with the other 1/4 of the crust dough. Can someone help me out?
Hi Melisa! As stated in the “Notes” section of the recipe, you can use the extra dough to make chocolate chip cookies! It can be frozen and the cookies can be made at some later date.