Cookie Dough Pie

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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!

Prep Time45

Cook Time0

Chilling Time6

Total Time6 45

Servings: slices

Calories: 594kcal

Author: Stephanie Rutherford

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

US - Metric

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.

Nutrition