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Cookie Dough Cream Pie

A creamy custard pie with a chocolate cookie crust and a layer of baked eggless cookie dough throughout.

Ingredients

  • 1.5 cups chocolate wafer cookie crumbs about 7 oz cookies, processed
  • 6 tablespoons butter melted (for crust)
  • 1.25 cups all-purpose flour for cookie dough
  • 0.5 teaspoon salt for cookie dough
  • 0.25 teaspoon baking soda
  • 0.5 cup butter 1 stick, room temperature (for cookie dough)
  • 0.375 cup granulated sugar
  • 0.375 cup packed brown sugar
  • 0.5 teaspoon vanilla extract for cookie dough
  • 2.5 tablespoons milk or soy milk, for cookie dough
  • 0.5 cup mini semi-sweet chocolate chips
  • 0.75 cup light brown sugar for filling
  • 0.333 cup all-purpose flour for filling
  • 0.25 teaspoon salt for filling
  • 2 cups whole milk divided
  • 3 egg yolks
  • 1 tablespoon unsalted butter for filling
  • 1 teaspoon vanilla extract for filling
  • 1 cup heavy cream for topping
  • 3 tablespoons sugar for whipped topping
  • 0.5 teaspoon vanilla for whipped topping

Instructions

  • Preheat the oven to 350°F (175°C). Stir the chocolate wafer cookie crumbs with 6 tablespoons melted butter until evenly moistened, then press firmly into the bottom and up the sides of a 9-inch pie pan to form a crust.
  • Bake the crust for 8 minutes, then remove and let cool completely on a wire rack while keeping the oven on.
  • Make the cookie dough: in a large bowl, beat 1/2 cup room-temperature butter with 3/8 cup granulated sugar and 3/8 cup packed brown sugar on medium speed until light and fluffy. Add 2 1/2 tablespoons milk and 1/2 teaspoon vanilla and mix to combine.
  • Reduce speed to low and add 1 1/4 cups all-purpose flour, 1/4 teaspoon baking soda, and 1/2 teaspoon salt; mix until just incorporated. Stir in 1/2 cup mini semi-sweet chocolate chips.
  • Form about eight 1/2-inch dough balls from some of the dough and place on a parchment-lined baking sheet; bake 7–9 minutes until edges are lightly golden. Cool on the sheet a few minutes, then transfer to a wire rack to cool completely. Reserve the remaining dough for the pie.
  • For the filling, whisk 3/4 cup light brown sugar, 1/3 cup all-purpose flour, and 1/4 teaspoon salt in a medium saucepan. Stir in 1 cup of the milk until smooth, then bring to a boil over medium heat, stirring constantly, until thickened (about 2 minutes). Remove from heat to cool slightly.
  • Beat the 3 egg yolks with the remaining 1 cup milk in a bowl. Temper the yolk mixture by slowly whisking in a small amount of the slightly cooled milk mixture, then pour the tempered yolks back into the saucepan and return to medium heat.
  • Bring the combined mixture to a gentle boil again, stirring constantly, then reduce heat and simmer about 1 minute until pudding-thick. Remove from heat and stir in 1 tablespoon unsalted butter and 1 teaspoon vanilla. Set aside to cool slightly.
  • While the filling cools, break off pieces of the reserved cookie dough and press evenly into the cooled crust to form a layer about 1/2 inch thick.
  • Pour the warm (not piping hot) filling over the cookie dough layer, leveling the surface; the filling should come up about 1/2 inch from the top of the crust. Refrigerate until completely chilled and set.
  • Whip 1 cup heavy cream until soft peaks form, then add 3 tablespoons sugar and 1/2 teaspoon vanilla and continue beating to stiff peaks. Spread all but 1/3 cup of the whipped cream over the chilled filling, smoothing to a slight dome.
  • Use the reserved 1/3 cup whipped cream to pipe or dollop small mounds around the edge of the pie and garnish as desired.

Equipment

  • 9-inch pie pan
  • food processor (or spice blender for cookies)
  • Mixing bowls
  • Electric Mixer
  • Medium Saucepan
  • Measuring cups and spoons
  • rubber spatula
  • Wire Rack

Notes

  • Use a flat-bottomed measuring cup to press the crust for clean edges.
  • Cookie dough is eggless and can be eaten raw safely.
  • You may make the dough up to 1 day ahead and refrigerate, then bring to room temperature before using.
  • Let the pie chill completely before topping with whipped cream to avoid melting.