This cookie dough pie is a no bake cream pie perfect for summer. It has an Oreo crust, edible cookie dough, chocolate chip cream pie, and chocolate ganache on top!

Opened up cookie dough pie on a wood platter.

My cookie dough cheesecake is one of my most popular recipes and I wanted to make a pie version! I added a layer of edible cookie dough to the bottom of the crust ( it is heat treated and no eggs) and a cream pie on top. I love the layers this pie made! The whole pie no bake which makes it a great summer recipe.

Taking a slice out of the cookie dough pie.

Tips for making the pie

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Use 3/4ths of the cookie dough on the bottom of the crust. The rest can be rolled into little cookie dough balls for decoration.
  • Tip 2: When adding the whipped cream to the cream cheese, it is a little tedious folding it in, but it is important to be gentle to not knock out the air. Otherwise the pie won’t set.
  • Tip 3: To get the pie out of the pan, I took a knife to help slide underneath the crust to create a hole. Then, use a spatula to cut grab the pie. Then, you can remove the parchment paper.
Cookie Dough on top of the crust.
Use your hands to press the cookie dough into the crust.
Chocolate chip cream batter.
Use mini chocolate chips to have smaller bites of chocolate.
Pie batter on top of the cookie dough.
Spread the cream batter on top of the cookie dough. Try to make it as flat and even as you can.
Decorated pie on top of a wood platter.
Top the pie the next day with chocolate ganache.
Side view of opened pie.

Save this Recipe!

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

For more cookie dough recipes, try my cookie dough cupcakes and cookie dough brownies.

Slice of pie on a plate.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Opened up cookie dough pie on a wood platter.
No ratings yet

Cookie Dough Pie

Stephanie Rutherford
This no bake cookie dough pie is a must for the hot months of summer! It has an Oreo crust, edible cookie dough, and chocolate chip cream pie. It is topped with chocolate ganache and more cookie dough!
Print Recipe Pin Recipe Leave a Review
Prep Time: 45 minutes
Cook Time: 0 minutes
Chilling Time: 6 hours
Total Time: 6 hours 45 minutes
Servings: 16 slices

Ingredients
 
 

Oreo Crust

  • 2 1/2 cups Oreo crumbs, about 26 whole Oreos
  • 5 TBSP Unsalted butter, melted

Edible Cookie Dough

  • 2 cups All-purpose flour
  • 1/2 tsp Salt
  • 3/4 cup Unsalted butter, room temperature
  • 3/4 cup Light brown sugar, sifted
  • 3/4 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1/3 cup Milk
  • 1 1/4 cup Semi-sweet chocolate chips

Chocolate Chip Cream Pie

  • 16 oz Cream cheese, room temperature
  • 1 cup Powdered sugar, sifted
  • 1 tsp Pure vanilla extract
  • 1 cup Heavy cream
  • 1/3 cup Powdered sugar
  • 1/2 cup Mini chocolate chips

Chocolate Ganache

  • 1 cup Semi-sweet chocolate chips
  • 1/2 cup Heavy cream

Instructions
 

Oreo Crust

  • Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with parchment paper and spray again.
  • Using a food processor, blend the Oreos into a fine crumb. In a small bowl add Oreo crumbs and melted butter using a fork.
    2 1/2 cups Oreo crumbs, 5 TBSP Unsalted butter
  • Add the crumbs to the prepared pan and use your hands to press the crust halfway up the sides of the pan. Compact the crust using a measuring cup. Place in the freezer to chill while you make the rest.

Edible Cookie Dough

  • Preheat the oven to 300℉. Spread the flour over a cookie sheet. Bake for 8 minutes. Cool completely. Add the salt to the flour.
    2 cups All-purpose flour, 1/2 tsp Salt
  • Using a mixer, use a large bowl, beat the butter, brown sugar, and sugar on high speed for 2 minutes. It will become light and fluffy. Scrape the bowl.
    3/4 cup Unsalted butter, 3/4 cup Light brown sugar, 3/4 cup White granulated sugar
  • Add in the vanilla and milk and mix on medium speed until combined. Add the dry ingredients and mix on low speed until just combined. Next, add in the chocolate chips.
    1 tsp Pure vanilla extract, 1/3 cup Milk, 1 1/4 cup Semi-sweet chocolate chips
  • Use 3/4 of the cookie dough and add it on top of the Oreo crust, spread evenly using your hands. Place back in the freezer to set. Set the remainder cookie dough to the side to roll later.

Chocolate Chip Cream Pie

  • Using a large bowl and a hand mixer, beat the cream cheese on high speed for 1 minute. Add in the sifted powdered sugar and vanilla and beat on high again for 1 minute.
    16 oz Cream cheese, 1 cup Powdered sugar, 1 tsp Pure vanilla extract
  • Using a mixer with a metal bowl and whisk attachments, beat the heavy cream and powdered sugar on high speed until stiff peaks form.
    1 cup Heavy cream, 1/3 cup Powdered sugar
  • Add the whipped cream to the cream cheese. Use a baking rubber spatula to fold the whipped cream. Do this until it is fully combined, but be gentle to not knock out any air.
  • Add in the mini chocolate chips and fold those in. Add the batter to the top of the cookie dough and spread evenly.
    1/2 cup Mini chocolate chips
  • Cover and chill for at least 6 hours or overnight.
  • With the remaining cookie dough, roll it into small cookie dough balls about the size of a nickel. Place in a tupperware and in the fridge.

Chocolate Ganache

  • In a medium bowl bowl, add the chocolate chips. Using a small saucepan over medium heat, beat the heavy cream until steaming. Pour hot cream over chocolate chips and let sit for 2 minutes.
    1 cup Semi-sweet chocolate chips, 1/2 cup Heavy cream
  • Use a baking rubber spatula to mix the cream until smooth. If any chocolate chunks remain, heat in the microwave for 10 seconds to melt it.
  • Take the pan off the pie and remove the parchment paper. Pour the chocolate ganache over the top of the pie. Spread evenly.
  • Place in the freezer for 8 minutes to set. Top with cookie dough balls and serve.

Notes

Pull out dairy ingredients 2 hours before baking.
Calories: 594kcal, Carbohydrates: 61g, Protein: 6g, Fat: 41g, Saturated Fat: 25g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 89mg, Sodium: 181mg, Potassium: 245mg, Fiber: 3g, Sugar: 34g, Vitamin A: 1117IU, Vitamin C: 0.2mg, Calcium: 85mg, Iron: 3mg
Did you make this recipe?Please leave a star rating and review below!