Cookie Dough Pie

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Cookie Dough Pie




  • Preheat oven to 350 F.

  • Evenly press Double Chocolate Chip Cookie Dough into a 9-inch pie tin.

  • Place the pie tin on a baking sheet and bake until the crust is golden brown, 15-20 minutes (note, you may have to use the back of a wooden spoon to press down the cookie dough halfway through baking to prevent it from puffing up too much). Remove from oven and let cool.

  • Make the peanut butter filling: To a medium mixing bowl fitted with the whisk attachment, add the cream cheese, peanut butter, powdered sugar and vanilla. Turn to medium-high speed and mix until smooth and creamy. Reduce speed to low and slowly stream in the whipping cream. Once incorporated, increase to high and whip until light, about 5 minutes.

  • Use a spatula to fold crumbled Chocolate Chip Cookie Dough pieces into the peanut butter filling.

  • Pour filling into the cooled crust and spread evenly. Place in the refrigerator while you make the ganache.

  • Make the ganache: To a medium heatproof mixing bowl, add the chocolate.

  • To a 2-quart saucepan over medium heat, add the cream. Bring just to a simmer, then immediately pour over the chocolate. Let sit, undisturbed for 3 minutes.

  • Whisk to combine, then add butter pieces one by one until the ganache is smooth and shiny.

  • Pour ganache over peanut butter filling and spread evenly. Place pie in the refrigerator, uncovered, until set, at least 1 hour.

  • Sprinkle top with flake salt, slice, and serve.

Kids Can Do

  • Help press the cookie dough into the pie tin.

  • Add the peanut butter filling to the cooled crust.

  • Top the pie with the flake salt.