Search the Site Navigation

My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Chocolate Chip Cookie Dough Pie Cooking View

It’s one of the best days of March…of the year, really.  It’s Pi Day!  Oh yeah, oh yeah.  Choosing a perfect dessert to celebrate the occasion is a task that should be fun but ends up being way too involved.  As usual, I overthought it.  I had a list of possibilities jostling around my mind, but when I listed them for Ben he just laughed and said, “Really?  Cookie dough, obviously!” He’s a smart man.

I used components from recipes I already know and love and converted them to a pie form.  The “crust” is really just a big chocolate chip cookie.  The pie “filling” is the same eggless cookie dough featured in the ever popular cookie dough cupcakes and cookie dough truffles.  I topped this of with a bit of whipped cream for a sort of “cookies and milk” flavor, but of course a big glass of milk is still required.  This pie is pretty rich so a small slice will do just fine, which your friends will appreciate – more to share with others!

(As always, a big shout out to my amazing high school calculus teacher Mr. Strawn who made all things pi, calculus, and math in general far more fun and understandable than ever before or ever again.)

Chocolate Chip Cookie Dough Pie
Yield: about 8-10 servings

Ingredients

For the “crust”:*

  • 2 cups plus 2 tbsp. all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 12 tbsp. unsalted butter, melted and cooled until warm
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp. vanilla extract
  • 1 ½ cups semi-sweet chocolate chips

For the filling: 

  • 4 tbsp. unsalted butter, at room temperature
  • 6 tbsp. light brown sugar, packed
  • Pinch of salt
  • 1 cup all-purpose flour
  • 7 oz. sweetened condensed milk
  • 1 tsp. vanilla extract
  • ¼ cup mini semisweet chocolate chips

To finish:

  • ¾ cup heavy cream
  • 3 tbsp. confectioners’ sugar
  • Chocolate syrup
  • Small chocolate chip cookies
Cooking View

Directions

  • Adjust oven racks to upper and lower-middle positions.  Preheat oven 375°.  Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined.  Add the dry ingredients and beat at low-speed just until combined.  Stir in the chocolate chips.

  • Press a portion of the cookie dough in an even layer to form a crust in a 9-inch pie plate.*  Transfer to the preheated oven and bake 5-8 minutes, until slightly puffed.  Cover the cookie with a piece of foil or parchment and fill the pie plate with baking beads (dried beans or rice will also work.)  Continue baking, rotating once during the process, until the cookie is browned and mostly baked through, about 25-30 minutes (depending on the thickness of the cookie).  Transfer to a wire rack and let cool.

  • To make the filling, combine the butter, sugar, and salt in a mixing bowl.  Beat together on medium-high speed until light and fluffy, about 2 minutes.  Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth.  Stir in the chocolate chips.  Transfer to the cooled pie “crust” and fill, pressing down or spreading in an even layer.

  • To finish, combine the heavy cream and confectioners’ sugar in a small bowl.  Whisk or beat on medium-high until stiff peaks form.  Transfer to a pastry bag and pipe swirls on top of the pie.  Drizzle with chocolate syrup and top with small chocolate chip cookies for garnish, if desired.  Chill until ready to serve.

  • *This recipe makes more dough than you will need for the “crust”.  The dough freezes extremely well, and the cookies can be baked directly from the freezer as in the original instructions with a few minutes added on to the baking time.  If you’re already making the dough for the crust, you might as well stock the freezer at the same time!

Source

  • Jessica Rose

    This sounds gorgeous….def one to try when I get the family together.

  • Cara

    It may be only 6:30 in the morning, but I started salivating upon reading the description/seeing the pic of this dessert. Need.to.make.ASAP Happy Pi Day Annie! :)

  • Kinsey Drake

    Mmm, that looks decadent! MIT decisions also come out today–so maybe I’ll have to make some pie either to celebrate or console myself ;) Thanks for the recipe!

  • annieseats

    Ooh, good luck!

  • Jill Faulder McOwen

    Did you use the same “crust” dough to make the cookies that top the pie? I saw the note about freezing the extra. This pie looks fantastic! I will definitely try it.

  • Melissa Hogarty

    Shut up. This is possibly the most amazing pie I have ever seen. I am so making this for Pi(e) Day next year!

  • Chelsea Wagenaar

    oh my goodness, it’s too bad i already bought ingredients to make strawberry rhubarb today!! i will find a reason to make this soon!

  • http://www.alittledreamforme.com/ Julie Enns

    Wow this is so drool worthy. Amazing!! Definitely will be trying this!

  • http://lovetobeinthekitchen.blogspot.com/ Becky Bevan Blad

    What an awesome cookie dough recipe! I love creating different recipes with cookie dough but pie is genius! Looks amazing!

  • annieseats

    Yep, that’s what I did! Plus froze the extra for later :)

  • Amy

    Hi Annie. DELICIOUS looking pie. Gosh! I booked marked it & I’m totally going to make it ASAP. I have a question tho. Fill the pie plate with baking beads? Why is that? I’m more of a cook than a baker so I’ve never heard of this & I wanted to ask before jumping into the baking part. Thanks for always replying to my questions! :)

  • annieseats

    Hi Amy,
    The method of filling a pie crust (or in this case, the cookie) with baking beads it to weigh it down so that the crust doesn’t puff up, lose its shape, or shrink before the filling is added. The technique is known as “blind baking” and is typically used for pies that have no bake fillings, since the crust needs to be baked but won’t have the weight of the filling itself to keep it in place during baking. I hope that helps!

  • http://gemmasjourneyoflove.blogspot.com/ Gemma Hartley

    Holy mother of pie, this is just too much. You’ve outdone yourself, Annie. Imagine me standing in front of my computer clapping (because that’s what’s happening right now).

  • Erin @ The Spiffy Cookie

    What a fantastic pie. Any excuse to eat cookie dough is okay with me.

  • Carol at Wild Goose Tea

    OMG! Be still my heart. I just made a pie crust with cocoa and cold booze as a substitute for the water. It was awesome. This is going to be even more fun. Yes! Shake to the right. Shake to left. Okay I am excited.

  • rita

    Wow. Probably a good thing I didn’t see this post this morning; I would have changed my pie. My 9 year old niece and I made your chocolate silk pie this afternoon. It was a lot of fun and it was very helpful having an extra set of hands for all the mixing steps. Very rich and very creamy. Yum.

  • rita

    ps. My niece has a new slogan for you: Let It Whip. :)

  • Aje Senz

    Are you serious? It looks so sinful!

  • Liz @ FloatingKitchen

    Looks delicious! Last year I made your Caramel Apple Cheesecake Pie for Pi day. Can’t wait to try this one out (everyday should be Pi day!).

  • Lindsey Farr

    This looks so amazing – completely crave worthy! A perfect post for Pi Day!

  • Lidia

    Just made this today, waiting to try it after dinner! My only question is how did you put the crust into the pie pan, did you roll it out and put it in like regular dough? I just took handfuls and pushed them down and up the pan, but I think my bottom was too thick. Thanks for the awesome recipe, can’t wait to try it out!!!

  • http://beautytimebreak.blogspot.com The Beauty Break

    This looks delicious!! I want to grab it form the screen and eat it!! My cooking skills are not very good but i want to try this incredible recipe so badly!

  • http://joanne-eatswellwithothers.com/ Joanne (eats well with others)

    And I thought I celebrated pi day pretty well…but obviously NOT because this pie wasn’t in it!

  • stevierae5

    YUM YUM YUM!!! That is all.

  • Emily @ Life on Food

    I am so happy you went with the cookie dough. Love it!

  • Tracy

    I hope you had a very happy pi day! This pie looks so rich and delightful!

  • Julia Adams

    This may have to be my “birthday cake” next year!!

  • annieseats

    I did the same as you but I felt that the baking beads helped keep it from puffing up too much/being too thick. I hope you enjoyed it!

  • Angela

    I made this and it was all the good things. Thank you!

  • Renee

    That man was right. Cookie dough FTW!

  • ‘Triin

    the filling does not need to be cooked? and it is supposed to contain raw flour?

  • annieseats

    That’s correct. It is cookie dough pie, and since cookie dough is uncooked and has flour, that’s what I’m going for.

  • Mishelle Wyatt Williams

    I tried this after my triplets decided/chose 3 different cakes for their birthday. It was a huge hit and the first thing gone at the party from the 3 choices! Thanks as always for sharing another winning recipe!

  • Brittany H

    I was wondering, roughly what portion of the crust dough is used for the crust? ie. about half, 3/4s?

  • annieseats

    It’s hard to say and will also depend a bit on the specific pie plate you use, etc. but I would guess somewhere between 1/2 to 3/4 of the dough. Enjoy!