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–+ servings
Cookie Dough Pie

Irresistible Cookie Dough Pie: No Bake Bliss for Summer

This No Bake Cookie Dough Pie is a delightful summer dessert featuring an Oreo crust, edible cookie dough, and creamy filling.
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Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2.5 cups Oreo Crumbs Provides a sweet and crunchy base; graham cracker crumbs can be a fun substitute!
  • 5 tbsp Unsalted Butter Melted, binds the crust together while adding a rich flavor.
For the Edible Cookie Dough
  • 2 cups All-Purpose Flour Heat-treat it first!
  • 0.5 tsp Salt Enhances all the flavors beautifully.
  • 0.75 cups Room Temperature Unsalted Butter Ensures smooth mixing with the sugars.
  • 0.75 cups Light Brown Sugar Adds sweetness and moisture.
  • 0.75 cups Granulated Sugar Enhances sweetness and texture.
  • 1 tsp Pure Vanilla Extract Infuses a delightful aromatic flavor.
  • 0.333 cups Milk Moistens the cookie dough.
  • 1.25 cups Semi-Sweet Chocolate Chips Brings rich chocolate flavor.
For the Filling
  • 16 oz Cream Cheese At room temperature for a smooth texture.
  • 1 cups Powdered Sugar Sweetens the filling.
  • 1.5 cups Heavy Cream Use cold for the best results.
  • 0.5 cups Mini Chocolate Chips Adds texture and bursts of chocolate.
For the Ganache
  • 0.5 cups Heavy Cream Heat until steaming for a smooth finish.
  • 1 cups Semi-Sweet Chocolate Chips Melted to create the ganache topping.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Spatula
  • Whisk
  • Baking Sheet
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Spray a 9-inch springform pan with nonstick spray and line the bottom with parchment paper. Mix 2 1/2 cups of Oreo crumbs with 5 tablespoons of melted butter. Press into the pan. Freeze for 15 minutes.
  2. Preheat oven to 350°F (175°C). Spread 2 cups of all-purpose flour on a baking sheet and bake for 5 minutes. Let cool. Beat together 3/4 cup room temperature unsalted butter, 3/4 cup light brown sugar, 3/4 cup granulated sugar, 1/3 cup milk, and 1 teaspoon vanilla extract until fluffy. Mix in cooled flour and 1 1/4 cups chocolate chips.
  3. Set aside 3/4 of the edible cookie dough. Press the remaining dough into the chilled Oreo crust. Freeze for 30 minutes.
  4. Beat 16 oz room temperature cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla extract until smooth. Whip 1 cup cold heavy cream with 1/3 cup powdered sugar until stiff peaks. Fold whipped cream into cream cheese mix and add 1/2 cup mini chocolate chips.
  5. Spread the cream cheese filling over the cookie dough layer. Smooth out evenly. Refrigerate for at least 6 hours or overnight.
  6. Heat 1/2 cup heavy cream in a saucepan until steaming. Pour over 1 cup chocolate chips in a bowl and stir until smooth.
  7. Pour ganache over the pie, allowing it to cascade over the edges. Use remaining cookie dough for decoration.
  8. Chill pie for an additional 30 minutes. Slice and serve chilled.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 65gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 45mgSodium: 300mgPotassium: 180mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Make sure to bake the all-purpose flour to eliminate bacteria for safe consumption of raw dough. Room temperature ingredients ensure a smooth filling. Chill longer for improved flavor and texture.

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