Cookie dough lovers, rejoice! This decadent pie has layers of unbaked cookie dough, cream and whipped cream! Decorate it with additional cookies for even more cookie goodness!
This month is full of some crazy marathon travel. By the end of the month, I will have traveled to 5 cities in 4 weeks. Week 1 is a trip to Los Angeles and Santa Barbara. Week 2 is Asheville (NC) and then Atlanta. The next week, I will be in Nashville, TN. Then the final week of the month I may visit my family in Delaware. Ok, so possibly cities, not 5.
For the first trip, I wanted to make sure my husband and daughter had something sweet to eat. They already had some chocolate three ways ice cream in the freezer. I decided on this chocolate chip cookie dough cream pie because it was easy to make, and it contained some of their favorite things.
I was able to assemble most of this one morning before work. After work was done, I made the whipped cream and added it to the top. Then I rolled little cookie dough balls and put them on top for a fun decoration. And back into the fridge it went.
My family and I each had a slice later that day and oohed and ahhed over this pie. I wish that I was able to take this with me because it was that good.
The one minor complaint we had about the pie was the stiffness of the crust. It was a bit to cut through with a fork, so keep that in mind. You can try baking it for less time so the pie is easier to serve. But overall, this was a wonderful dessert and one that I will most likely make again for friends.
Chocolate chip cookie dough cream pie
- 6 Tablespoons unsalted butter melted
- 2 Tablespoons almond meal optional, for flavor
- 1 and ½ cups (7 ounces) chocolate cream filled cookies crushed and ground in a food processor or blender
- 1 stick (½ cup) unsalted butter room temperature
- ¼ cup granulated sugar
- ½ cup brown sugar packed
- 2 Tablespoons heavy cream or milk
- ½ teaspoon vanilla extract
- 1 and ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup mini semi-sweet chocolate chips
- ¾ cup brown sugar packed
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- 2 cups whole milk divided
- 3 egg yolks
- 1 Tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 3 Tablespoons granulated sugar
- ½ teaspoon vanilla extract
Make the crust
- Preheat your oven to 350 degrees F.
- In a medium sized bowl, mix together the melted butter, almond meal (if using), and the cookie crumbs. Gently press into the bottom and up the sides of a 9 or 10 inch pie pan. Bake in your preheated oven for about 8 minutes. Remove from the oven and cool completely.
Make the cookie dough
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy. Add the cream and vanilla and beat well. Turn the mixer to low and add the flour and salt. Finally, add in the chocolate chips and set aside.
- Once the cookie crust has cooled, press about ¾ of the cookie dough into the crust. There will be leftover cookie dough. You can either bake these into mini cookies (add about ¼ teaspoon of baking soda to the dough and shape into mini cookies and bake at 350 degrees F for about 7-9 minutes) or eat it.
Make the cream filling
- In a small saucepan, whisk together the brown sugar, flour and salt. Then add 1 cup of the milk and mix well until there no lumps. Turn the burner on medium heat and allow the mixture to boil. Stir constantly until the mixture thickens slightly, about 2-3 minutes.
- Meanwhile, in a heatproof bowl or measuring cup, mix together the egg yolks with the remaining 1 cup of milk. Stream in some of the hot milk mixture into your bowl and continuously whisk to temper the eggs.
- Slowly pour the egg mixture into the saucepan and keep mixing while you keep the heat on medium. Keep whisking until the mixture boils and starts to thicken, about 5 minutes. It should resemble pudding. Take the pan off the heat and whisk in the butter and vanilla. Stir until the mixture is smooth. Allow to cool for about 5 minutes.
- Pour the cream filling on top of the cookie dough and smooth the top. Then place it in the refrigerator to cool for about 3 hours.
Make the whipped topping
- In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl if using a handheld mixer, whisk the heavy cream on high speed until you achieve soft peaks. Slowly add in the sugar and vanilla and keep whisking until you achieve stiff peaks. Transfer the whipped cream onto the top of the pudding layer and smooth the top. Decorate with whipped cream flowers if desired and top with the mini chocolate chip cookies for a prettier presentation.
- Keep the pie refrigerated until ready to serve.