Chocolate Chip Cookie Dough Pie

Description: Indulge in a decadent dessert that combines the rich flavor of chocolate chip cookie dough with a buttery, flaky pie crust. This Chocolate Chip Cookie Dough Pie features a creamy, no-bake cookie dough filling that’s studded with chocolate chips, all nestled inside a crisp pie crust. Perfect for a special occasion or a cozy treat!

Origin: This modern dessert is inspired by the love of chocolate chip cookies, but with a twist. It’s a fusion of cookie dough and pie, a no-bake version that has become popular in the United States. The idea of cookie dough being incorporated into desserts has grown over the years, and this pie takes the concept to a new level of indulgence.

Ingredients:

For the Pie Crust:

• 1 ½ cups (180g) graham cracker crumbs
• ½ cup (115g) unsalted butter, melted
• ¼ cup (50g) granulated sugar

For the Cookie Dough Filling:

• 1 cup (225g) unsalted butter, softened
• ¾ cup (150g) brown sugar, packed
• 2 cups (250g) all-purpose flour
• 1 cup (180g) semi-sweet chocolate chips
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 can (14 oz) sweetened condensed milk

Optional Ingredients:

• ¼ cup (30g) mini chocolate chips, for garnish
• 1 tablespoon sea salt, for sprinkling on top
• ½ cup chopped nuts (e.g., walnuts or pecans) if you like a crunchy twist

Instructions:

1. Prepare the Pie Crust:
   • Preheat your oven to 350°F (175°C).
   • In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are evenly coated.
   • Press the mixture into the bottom and sides of a 9-inch pie dish to form an even crust.
   • Bake the crust for about 8 minutes or until golden brown. Set aside to cool completely.
2. Make the Cookie Dough Filling:
   • In a large bowl, beat the softened butter and brown sugar until creamy and smooth.
   • Gradually add the flour, beating until fully combined. The mixture will be thick.
   • Add the vanilla extract, salt, and sweetened condensed milk. Stir until smooth.
   • Fold in the semi-sweet chocolate chips until evenly distributed.
3. Assemble the Pie:
   • Once the pie crust has cooled, spread the cookie dough mixture into the crust, smoothing the top with a spatula.
   • Optional: Top with mini chocolate chips, chopped nuts, or a sprinkle of sea salt for extra texture and flavor.
4. Chill the Pie:
   • Refrigerate the pie for at least 2 hours (or overnight) to allow the filling to set.
5. Serve:
   • Slice and enjoy! The pie is delicious served cold, and the cookie dough filling has a rich, indulgent texture.

Tips for Success:

• Ensure the butter is softened, not melted, for the cookie dough filling to have the right texture.
• Use room temperature ingredients for the best mixing results.
• Let the pie chill long enough to allow the filling to set—this is key for achieving the perfect texture.
• If you want a firmer filling, add a little more flour (about 2 tablespoons) to the dough mixture.
• The pie crust can be prepared in advance and stored in the refrigerator until ready to fill.

Recommendations:

• Serve with a scoop of vanilla ice cream or a drizzle of hot fudge sauce for an extra indulgent treat.
• If you’re serving a crowd, consider making mini pies by using tartlet pans for individual servings.
• This pie works well as a make-ahead dessert, so it’s perfect for dinner parties or holiday gatherings.

Nutrition (per serving, assuming 8 servings):

• Calories: ~400-450 kcal
• Fat: ~25-30g
• Carbohydrates: ~45g
• Protein: ~3g
• Fiber: ~1g
• Sugar: ~30g
• Sodium: ~150mg

Nutrition is an estimate and may vary based on ingredient substitutions or portion sizes.

Enjoy your delicious Chocolate Chip Cookie Dough Pie!