Cookie Dough Cream Pie with Chocolate Wafer Crust
This indulgent pie layers edible cookie dough, silky vanilla cream, and fluffy whipped topping in a chocolate wafer crust. The cookie dough filling is made safe to eat with heat-treated flour and contains mini chocolate chips for texture. The cream layer adds richness while the whipped topping provides a light contrast. Perfect for birthdays, special occasions, or whenever you want to satisfy serious sweet cravings. The combination of textures from crispy crust to creamy filling makes each bite memorable.
Ingredients
- 6 tablespoons unsalted butter, melted
- 2 tablespoons almond meal(optional)
- 1 cup chocolate wafer cookie crumbs, about 7 ounces of cookies, finely ground in a food processor
- ½ cup unsalted butter, room temperature
- ¼ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 tablespoons milk or creamnon-dairy milk1:1dairy-free
may affect texture slightly
- ½ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour, heat treated
- ½ teaspoon salt
- ½ cup mini semisweet chocolate chips
- ¾ cup light brown sugar, packed
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- 2 cups whole milk, divided
- 3 egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 3 tablespoons sugar
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit
- 2
Mix melted butter, almond meal if using, and cookie crumbs with fork until uniformly moistened
- 3
Press mixture into bottom and up sides of nine-inch pie pan
- 4
Bake eight minutes or until set
- 5
Cool completely
- 6
Beat butter and sugars with electric mixer on medium speed two to three minutes until light and fluffy
- 7
Add milk and vanilla
- 8
Add flour and salt and mix on low speed until incorporated
- 9
Stir in chocolate chips
- 10
Press cookie dough into cooled crust in even layer approximately half inch thick
- 11
Refrigerate pan while preparing cream filling
- 12
Whisk together brown sugar, flour, and salt in saucepan
- 13
Add one cup milk and whisk until smooth
- 14
Bring mixture to boil over medium heat, stirring constantly
- 15
Continue stirring until mixture is smooth and thickened, about two minutes
- 16
Remove from heat
- 17
Beat egg yolks with remaining one cup milk in heatproof bowl
- 18
Temper yolks by adding warm milk mixture to eggs little at a time, stirring after each addition
- 19
Repeat until about half of milk mixture has been added and egg mixture is warm to touch
- 20
Pour into saucepan and stir to combine
- 21
Bring to boil over medium heat, stirring constantly
- 22
Reduce heat to low and simmer until mixture has consistency of thick pudding, about one minute
- 23
Remove from heat and stir in butter and vanilla
- 24
Let cool about five minutes until warm not hot to touch
- 25
Pour filling over chilled cookie dough, leveling top with offset spatula
- 26
Refrigerate until set, at least three hours
- 27
Whip heavy cream with electric mixer until it begins to form soft folds
- 28
Add sugar and vanilla and beat until cream holds stiff peaks
- 29
Spread all but one-third cup whipped topping over chilled filling with offset spatula
- 30
Pipe or dollop remaining topping evenly around pie
- 31
Refrigerate until ready to serve
Tips
Heat-treat flour by spreading on baking sheet and baking at 350°F for 5 minutes to make it safe for raw consumption
Tempering the egg yolks slowly prevents them from scrambling when added to the hot milk mixture
Chill pie for at least 3 hours before serving to ensure clean slices and proper set
Good to Know
Refrigerate covered for up to 3 days
Can be made 1 day ahead through cream layer, add whipped topping before serving
Serve chilled, use sharp knife dipped in warm water for clean slices
Common Mistakes
Use room temperature butter to avoid lumpy cookie dough
Temper eggs slowly to avoid scrambling
Cool custard before pouring to prevent melting cookie dough layer
Substitutions
Dairy-Free Swaps
may affect texture slightly
General Alternatives
FAQ
Can I use regular flour instead of heat-treated flour?
You should heat-treat regular flour by baking it at 350°F for 5 minutes to kill bacteria since this cookie dough is eaten raw.
How long will this pie keep in the refrigerator?
The pie will stay fresh covered in the refrigerator for up to 3 days, though the whipped topping may soften slightly.
Can I freeze this pie?
The pie can be frozen for up to 1 month, but thaw in refrigerator overnight before serving as texture may change slightly.