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Homemade Cookie Dough Cream Pie photo

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.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
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.