Cookie Dough Cream Pie

There’s something truly magical about the combination of cookie dough and cream pie. Imagine a rich, velvety filling nestled in a crunchy chocolate wafer crust, all topped with a fluffy whipped cream layer. This Cookie Dough Cream Pie is the perfect dessert to impress your friends and family, and it’s surprisingly easy to make! With layers of cookie dough goodness, creamy filling, and a delicious crust, this pie is sure to become a favorite in your dessert repertoire.

What You’ll Love About This Recipe

• Decadent Flavor: The combination of chocolate and cookie dough is unbeatable.
• Easy to Prepare: With simple steps, you can create a stunning dessert.
• Impressive Presentation: This pie looks as good as it tastes.
• Customizable: Add your favorite toppings or mix-ins to make it your own.

Gather These Ingredients

• For Pie Crust:
  • 1 1/2 cups chocolate wafer cookie crumbs (about 7 oz of cookies, processed in a food processor)
  • 6 tablespoons butter, melted
• For Cookie Dough:
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup (1 stick) butter, room temperature
  • 3/8 cup granulated sugar
  • 3/8 cup packed brown sugar
  • 1/2 teaspoon vanilla
  • 2 1/2 tablespoons milk or soy milk
  • 1/2 cup mini semi-sweet chocolate chips
• For Filling:
  • 3/4 cups light brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 3 egg yolks
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
• For Topping:
  • 1 cup heavy cream
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla

Tools & Equipment Needed

• Food Processor: For crushing the chocolate wafers into fine crumbs.
• Mixing Bowls: To combine the ingredients for the crust, cookie dough, and filling.
• Whisk: Essential for mixing the filling and the whipped cream.
• 9-inch Pie Dish: To bake and serve your Cookie Dough Cream Pie.
• Electric Mixer: To whip the cream for the topping.

Cookie Dough Cream Pie: From Prep to Plate

Step 1: Prepare the Pie Crust

Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the chocolate wafer cookie crumbs and melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then remove from the oven and let it cool completely.

Step 2: Make the Cookie Dough

In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. In another bowl, cream together the room temperature butter, granulated sugar, and brown sugar until light and fluffy. Add in the vanilla and milk, mixing until combined. Gradually add the flour mixture, mixing until just combined. Fold in the mini semi-sweet chocolate chips. Set aside.

Step 3: Prepare the Filling

In a saucepan, whisk together the light brown sugar, all-purpose flour, and salt. Gradually whisk in the whole milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat. In a small bowl, beat the egg yolks, then slowly whisk in about a cup of the hot mixture to temper the yolks. Pour this mixture back into the saucepan, stirring well. Cook for another minute, then remove from heat. Stir in the unsalted butter and vanilla extract. Let the filling cool slightly.

Step 4: Assemble the Pie

Once the pie crust has cooled, spread the cookie dough mixture evenly over the bottom. Pour the filling over the cookie dough layer, smoothing it out with a spatula. Cover and refrigerate the pie for at least 4 hours, or until the filling is set.

Step 5: Prepare the Topping

In a mixing bowl, combine the heavy cream, sugar, and vanilla. Using an electric mixer, whip the cream until soft peaks form. Spread the whipped cream over the chilled pie, creating a beautiful topping. You can even pipe it for a decorative touch!

Step 6: Serve and Enjoy

Slice the pie into wedges and serve chilled. Enjoy the delightful layers of cookie dough, creamy filling, and fluffy topping. This Cookie Dough Cream Pie is sure to be a hit at any gathering!

Texture-Safe Substitutions

• For a gluten-free version, use gluten-free chocolate wafer cookies and all-purpose gluten-free flour.
• Substitute coconut oil for butter in the cookie dough for a dairy-free option.
• Use almond milk or oat milk instead of regular milk for a dairy-free filling.
• For a lower sugar option, consider using a sugar substitute in the cookie dough and filling.

Steer Clear of These

When making your Cookie Dough Cream Pie, it is best to avoid the following:

• Using expired or stale chocolate wafers, as it will affect the flavor of the crust.
• Skipping the chilling time, as it helps the filling set properly.
• Overbaking the crust, which can lead to a dry texture.
• Using regular flour in the cookie dough without heating it first, as raw flour can contain bacteria.

Best Ways to Store

To keep your Cookie Dough Cream Pie fresh and delicious:

• Store any leftovers in the refrigerator, covered, for up to 3 days.
• For longer storage, you can freeze the pie before adding the whipped cream topping for up to 2 months.
• Thaw the pie in the fridge overnight before serving.

Quick Questions

Can I make the pie crust ahead of time?

Absolutely! You can prepare the pie crust a day in advance. Just store it in the refrigerator until you’re ready to assemble the pie.

What if I don’t have chocolate wafer cookies?

No problem! You can substitute with Oreo cookie crumbs or any chocolate cookie you have on hand.

Can I use different types of chocolate chips?

Yes! Feel free to use dark chocolate chips, milk chocolate chips, or even white chocolate chips to customize your cookie dough layer.

Is it safe to eat the cookie dough?

This cookie dough is made with heat-treated flour, making it safe to eat. Make sure to follow the recipe for best results!

Hungry for More?

If you enjoyed this Cookie Dough Cream Pie, you’re in for a treat! Be sure to check out other delicious dessert recipes that will satisfy your sweet tooth. From classic chocolate chip cookies to decadent brownies, there’s always something new to bake and enjoy!

This Cookie Dough Cream Pie is the ultimate indulgence, combining all the flavors we love in a fun and creative way. Whether it’s for a special occasion or just a sweet treat at home, this pie is sure to impress. So, gather your ingredients, roll up your sleeves, and get ready to create a dessert that will be the talk of the table!

Cookie Dough Cream Pie

This Cookie Dough Cream Pie is a showstopper! A crunchy chocolate wafer crust filled with rich cookie dough and creamy filling, topped with fluffy whipped cream.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 4 hours hrs

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For Pie Crust:

• 1.5 cups chocolate wafer cookie crumbs (about 7 oz of cookies, processed in a food processor)
• 6 tablespoons butter (melted)

For Cookie Dough:

• 1.25 cups all-purpose flour
• 0.5 teaspoon salt
• 0.25 teaspoon baking soda
• 0.5 cup butter (room temperature)
• 3/8 cup granulated sugar
• 3/8 cup packed brown sugar
• 0.5 teaspoon vanilla
• 2.5 tablespoons milk or soy milk
• 0.5 cup mini semi-sweet chocolate chips

For Filling:

• 0.75 cups light brown sugar
• 1/3 cup all-purpose flour
• 0.25 teaspoon salt
• 2 cups whole milk
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract

For Topping:

• 1 cup heavy cream
• 3 tablespoons sugar
• 0.5 teaspoon vanilla

Equipment

• Food processor
• Mixing bowls
• Whisk
• 9-inch pie dish
• Electric mixer

Method

 

Cookie Dough Cream Pie: From Prep to Plate

1. Step 1: Prepare the Pie Crust

   Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the chocolate wafer cookie crumbs and melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then remove from the oven and let it cool completely.
2. Step 2: Make the Cookie Dough

   In a separate bowl, whisk together the all-purpose flour, salt, and baking soda. In another bowl, cream together the room temperature butter, granulated sugar, and brown sugar until light and fluffy. Add in the vanilla and milk, mixing until combined. Gradually add the flour mixture, mixing until just combined. Fold in the mini semi-sweet chocolate chips. Set aside.
3. Step 3: Prepare the Filling

   In a saucepan, whisk together the light brown sugar, all-purpose flour, and salt. Gradually whisk in the whole milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat. In a small bowl, beat the egg yolks, then slowly whisk in about a cup of the hot mixture to temper the yolks. Pour this mixture back into the saucepan, stirring well. Cook for another minute, then remove from heat. Stir in the unsalted butter and vanilla extract. Let the filling cool slightly.
4. Step 4: Assemble the Pie

   Once the pie crust has cooled, spread the cookie dough mixture evenly over the bottom. Pour the filling over the cookie dough layer, smoothing it out with a spatula. Cover and refrigerate the pie for at least 4 hours, or until the filling is set.
5. Step 5: Prepare the Topping

   In a mixing bowl, combine the heavy cream, sugar, and vanilla. Using an electric mixer, whip the cream until soft peaks form. Spread the whipped cream over the chilled pie, creating a beautiful topping. You can even pipe it for a decorative touch!
6. Step 6: Serve and Enjoy

   Slice the pie into wedges and serve chilled. Enjoy the delightful layers of cookie dough, creamy filling, and fluffy topping. This Cookie Dough Cream Pie is sure to be a hit at any gathering!

Notes

• For a gluten-free version, use gluten-free chocolate wafer cookies and all-purpose gluten-free flour.
• Substitute coconut oil for butter in the cookie dough for a dairy-free option.
• Store leftovers in the refrigerator for up to 3 days.