Frozen Cookie Dough Pie
A dreamy dessert featuring a chocolate chip cookie dough crust, creamy chocolate pudding filling, and whipped cream topping. This no-bake (except for the safe flour step) pie is rich, decadent, and perfect for making ahead of time.
Equipment
- 1 Stand mixer
- 1 Deep dish pie plate
- 1 Baking sheet
- 1 Whisk
- 1 Mixing Bowl
- 1 Rubber spatula
Ingredients
For the Cookie Dough Crust:
- 1 ⅓ cups all-purpose flour
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- ⅓ cup whole milk
- 1 tablespoon pure vanilla extract
- ½ teaspoon kosher salt
- 1 cup mini chocolate chips
For the Chocolate Pudding Filling:
- 1 ⅔ cups whole milk
- ¼ cup dark cocoa powder
- 3.4 ounces instant chocolate pudding mix
- 2 cups whipped cream or frozen whipped topping thawed
Instructions
- Preheat and Heat-Treat the Flour: Set the oven to 350°F (175°C). Scatter the measured all-purpose flour in a thin, even layer on a rimmed baking sheet (clumps slow heating). Bake for 5 minutes to heat-treat the flour for safe, no-bake use. Remove and let the flour cool completely on the pan—warm flour will melt the butter and make the crust greasy.
- Cool, Fluff, and De-Lump the Flour: Once cool, whisk the flour or sift it back into a bowl to break up any small, heat-formed lumps. Stir in the kosher salt so it’s evenly dispersed before it meets the wet ingredients. Set aside.
- Ready the Pie Plate for Easy Release: Choose a deep-dish pie plate. Lightly butter the base and sides or place a parchment round on the bottom; either trick helps the slice lift out cleanly later. Keep the plate nearby.
- Cream Butter and Sugar to Pale and Fluffy: In a stand mixer with the paddle (or a large bowl with a hand mixer), combine the softened unsalted butter (2 sticks) and granulated sugar (1 cup). Beat on medium for 1–2 minutes, until the mixture looks noticeably lighter and a little billowy. Pause to scrape the bowl and paddle so no butter hides on the sides.
- Emulsify the Dairy and Vanilla: Pour in the whole milk (⅓ cup) and vanilla extract (1 Tbsp). Mix on low until creamy and uniform—no slicks of liquid and no curdled look. Scrape the bowl again; even mixing now yields a tender, cohesive crust later.
- Add the Heat-Treated Flour and Salt: With the mixer on low, sprinkle in the cooled, pre-salted flour mixture. Mix just until no dry pockets remain. Over-mixing at this point can make the dough heavy; stop when the dough looks soft and evenly combined.
- Fold in the Mini Chocolate Chips: Add mini chocolate chips (1 cup) and mix on the lowest speed—or fold by hand—only until they’re spread throughout. Mini chips distribute more evenly than full-size chips, giving you chocolate in every bite without cracking the crust.
- Press and Smooth the Cookie-Dough Crust: Scrape the dough into the prepared deep-dish pie plate. Using clean hands or the flat bottom of a measuring cup, press the dough firmly and evenly across the base and up the sides to the rim (aim for ~¼-inch thickness). Smooth the surface with an offset spatula for tidy layers and neater slices.
- Chill the Crust to Set the Structure: Slide the crust into the refrigerator for 10–15 minutes while you start the filling. Chilling firms the butter so the dough doesn’t shift when you add the creamy filling.
- Whisk the Chocolate Pudding Base Silky-Smooth: In a mixing bowl, add cold whole milk (1⅔ cups), dark cocoa powder (¼ cup), and instant chocolate pudding mix (3.4 oz). Begin whisking slowly to hydrate the cocoa, then whisk more briskly until the mixture is glossy and lump-free. Cold milk is key for instant pudding to thicken properly.
- Rest to Thicken Before Folding: Let the pudding mixture stand for 5 minutes. It will thicken to a soft, spoonable consistency that can hold air when you add the whipped cream, creating a mousse-like texture.
- Fold in Whipped Cream for Airy Lift: Add whipped cream or thawed whipped topping (2 cups) in 2–3 additions. Using a rubber spatula, fold gently: sweep down the side of the bowl, lift from the bottom, and turn over the top. Rotate the bowl as you go. Stop when no streaks remain—vigorous stirring will deflate the filling.
- Fill the Shell and Level the Surface: Retrieve the chilled crust. Spoon the chocolate filling into the shell, nudging it to the edges so there are no gaps. Tap the pie plate lightly on the counter to pop hidden air bubbles. Smooth the top with an offset spatula, or create soft swoops if you prefer a textured finish.
- Freeze to Set Cleanly and Quickly: Transfer the pie to the freezer and chill for 2 hours. This short freeze firms the filling so slices hold their shape, yet the texture stays creamy rather than icy. (If freezing longer than 2 hours, tent loosely with plastic wrap to prevent freezer odors.)
- Slice Neatly and Serve with Confidence: For the cleanest cuts, dip a sharp knife in hot water, wipe it dry, then slice; repeat the dip-and-wipe between cuts. Use a thin spatula or pie server to lift out the first piece. Serve as is, or garnish with a few extra mini chips or a light dusting of cocoa.
- Hold and Store Without Compromise: Leftovers keep covered in the refrigerator for 3–4 days or in the freezer for up to 1 month. If frozen solid, let slices sit at room temperature for 10–15 minutes before serving so the filling softens to a luscious, mousse-like bite.
Notes
- Heat-treat the flour to make it safe for no-bake use.
- Use mini chocolate chips for even distribution in the crust.
- Chill the crust before adding the filling to maintain structure.
- Fold whipped cream gently into pudding to keep the filling light and airy.
- Freeze the pie for at least 2 hours for firm slices.
- Use a hot, clean knife between slices for neat presentation.
- This pie can be made a day ahead for convenience.
- Optional: Garnish with extra chocolate chips, shaved chocolate, or a drizzle of chocolate sauce.
