A decadent no-bake chocolate pie stuffed and topped with edible cookie dough over an Oreo crust!
I just turned 21.
No, wait, that was over 5 years ago, now. I could’ve sworn it was just last month or so, but somehow my sister, who is almost six years my junior, is celebrating her 21st birthday today, so it must not have been quite so recently that I blew out 21 candles. This is very strange and confusing, and a little unnerving, but I never have been very good with math. Or keeping track of my age, evidently.
Regardless, I’m incredibly excited about Jaclyn’s birthday — maybe even more excited than she is. We’re going out together this weekend for her first legal drink, and while I had intended to create some sort of booze-infused beverage or dessert in honor of her 21st, she had a very specific, very non-alcoholic, request for me, instead.
A Cookie Dough Pie.
I honestly hate making pies because I hate photographing them. My slices are always sloppy, I don’t know how to style them to take a pretty picture, and I can’t make a neat crust to save my life.
But I agreed, and after a few rounds of taste testing we have here the perfect Chocolate Cookie Dough Pie, which is definitely now my favorite pie and beats any birthday cake (except maybe this one).
I did my best to pack this pie with cookie dough without completely overdoing it and without making cookie dough the only thing that you taste. There’s a decadent layer of chocolate ganache that covers the crust and holds the cookie dough firmly in place on the base (see above). I then covered the ganache and cookie dough with a light but deliciously chocolaty filling, and topped everything off with a homemade whipped cream (which is the best kind of whipped cream).
Jaclyn (and the rest of my siblings) strictly requested that everything be from scratch, which is something I usually like to honor anyway when making my desserts, but it does make for quite a few dishes.
If you want to cheat, you can substitute a large pre-made Oreo crust and use Cool Whip instead of making your own whipping cream. No, it won’t be as good, but there will be fewer dishes. Your choice!
Enjoy!
Cookie Dough Chocolate Pie
Ingredients
Oreo Crust
- 36 Oreo Cookies
- 5 Tablespoons unsalted butter
Chocolate Ganache
- 1 cup heavy cream (237ml)
- 2 cups semisweet chocolate chips (340g)
- 1 teaspoon instant coffee optional
Cookie Dough
- 8 Tablespoons unsalted butter softened (113g)
- 1/2 cup brown sugar tightly packed (100g)
- 1/4 cup sugar (50g)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3/4 cup + 2 Tablespoons all-purpose flour (106g)
- 1/2 cup mini chocolate chips (90g)
Chocolate Filling
- 8 ounces cream cheese softened (227g)
- 1 cup heavy cream (237ml)
- 1 cup powdered sugar (125g)
- 1/2 teaspoon vanilla extract
Homemade Whipped Cream
- 1 cup heavy cream (237ml)
- 1/2 cup powdered sugar (63g)
- 1/2 teaspoon vanilla extract
Instructions
Oreo Crust
- Preheat oven to 325.
- Place Oreos in food processor and pulse to fine crumbs. Add melted butter and pulse until completely mixed.
- Press Oreo crumbs into the bottom and up the sides of a 9" pie pan. Bake at 325F for 10 minutes. Allow to cool completely before filling.
Chocolate Ganache
- While cookie crust is cooling, prepare ganache by combining 2 cups semisweet chocolate chips and 1 cup heavy cream in a small saucepan over medium-low heat.
- Stir frequently until chocolate is melted and ingredients are combined. Remove from heat and stir in instant coffee, if using.
- Allow to cool 10 minutes and reserve 1/2 cup of the ganache (you will use this in the chocolate filling). Pour the remaining ganache over the prepared cookie crust. Set aside while you prepare your cookie dough.
Cookie Dough
- In KitchenAid or with an electric hand mixer cream together butter and sugars.
- Stir in vanilla extract.
- With mixer on medium-low speed, gradually add in all-purpose flour and salt until completely combined. Stop mixer periodically to scrape down sides and bottom of bowl with a spatula.
- Stir in mini chocolate chips
- Roll cookie dough into 1 Tablespoon-sized balls. Set aside half of the cookie dough balls for later use.
- Evenly space the remaining half of your cookie dough balls over the chocolate ganache. Place crust in the refrigerator while you prepare your filling.
Chocolate Filling
- To make your pie filling, beat together cream cheese and reserved chocolate ganache. Gradually stir in powdered sugar until completely combined. Scrape down sides and bottom of bowl to ensure ingredients are well-combined.
- In a separate, clean, bowl, use an electric mixer to whip heavy cream to stiff peaks.
- Fold whipped cream into chocolate/cream cheese mixture until completely combined
- Gently spread filling over cookie dough.
Homemade Whipped Cream
- Before serving, prepare whipped cream by combining heavy cream, powdered sugar, and vanilla extract in a clean large bowl.
- Whip until stiff peaks form. Spread over prepared pie and top with remaining cookie dough balls. Cut and serve.
Notes
Nutrition
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Lara says
How long ahead of serving would you make this? Is Friday too soon if I’m serving it on Sunday?
Sugar Spun Run says
Hi, Lara! You will be fine to make this a few days ahead of time. I hope that you enjoy the pie! 🙂
Puja says
My stomach is growling at these pictures.
This sounds super delicious… 🙂
Mikaru86 says
This looks amazing. If I hadn’t already decided on a different cake for my brother’s birthday this would now be my first choice. I really need to try this out soon :3
Sam says
Thanks! If you try it out definitely let me know how you like it! 🙂
Mikaru86 says
I had a go at it. Not quite as pretty as yours, but very, very tasty: http://imgur.com/a/nHt8K
Marsha | Marsha's Baking Addiction says
Wow, this pie looks absolutely delicious! Chocolate and cookie dough – yes please!