Chocolate Chip Cookie Dough Pie
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 fillng and then topped with homemade whipped cream and a chocolate syrup drizzle. So good!
Yield: 1 9-inch pie
For the crust
  • 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
For the filling
  • 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
To finish
  • ¾ cup heavy cream
  • 2 tbsp powdered sugar
  • chocolate syrup, for drizzling
  1. Heat oven to 375F. Grease a 9-inch pie plate with butter. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Refrigerate until ready to serve.
Recipe from Annie's Eats
- Freeze the extra cookie dough and bake off as desired at 375F for 6-7 minutes.
Recipe by Joanne Eats Well With Others at