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–+ servings
Cross-section of a no-bake cookie dough pie showing dense filling and chocolate topping

No Bake Cookie Dough Pie

This engineered no-bake dessert eliminates common structural failures by manipulating binding agents and mixing methods to achieve a dense, safe cookie dough texture.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 394 kcal

Equipment

  • medium bowl
  • Pie dish, sheet pan or springform pan
  • Measuring cup or drinking glass (for pressing crust)
  • Stand Mixer with Paddle Attachment
  • Flexible Spatula
  • small saucepan
  • heatproof bowl

Ingredients
  

Graham Cracker Crust Components

  • 1.5 cups graham cracker crumbs 10 full sheets of crackers crushed
  • 3 tbsp salted butter melted
  • 2 tbsp white sugar granulated
  • 3 tbsp light brown sugar packed

Cookie Dough Filling Components

  • 0.66 cup white granulated sugar
  • 0.25 cup light brown sugar packed
  • 1.33 cup all-purpose flour all-purpose
  • 0.5 tsp salt
  • 8 tbsp butter salted or unsalted, softened
  • 3 tbsp applesauce
  • 1 tsp vanilla extract
  • 0.75 cup miniature semi-sweet chocolate chips

Chocolate Ganache Topping

  • 0.66 cup semi-sweet chocolate chips
  • 2 tbsp butter salted
  • 0.25 cup milk any kind you have on hand

Instructions
 

Crust Preparation

  • In a medium bowl, using a fork or spatula, combine graham cracker crumbs, sugars and butter until moist, coarse and sandy.
  • Spoon mixture into pie dish, sheet pan or springform pan. Using a measuring cup or drinking glass, press into dish or pan to achieve a smooth, consistent crust without gaps.

Dough Filling Assembly

  • In a large mixing bowl or stand mixer fitted with the whisk attachment, beat butter, sugar, brown sugar, applesauce and vanilla extract until well combined.
  • Using the paddle attachment, gradually fold in flour and salt until combined, scraping down the sides as needed. Fold in chocolate chips.
  • Scoop cookie dough into pie crust and press using your hands or a the back of a large spoon or spatula. Pro tip: Lightly dampen your hands with cold water to prevent sticking.

Ganache Preparation and Final Assembly

  • In a small saucepan, over medium low heat combine butter and milk (or heavy cream). Melt on low until bubbles form on the edges of the pan.
  • Add chocolate chips to a heatproof bowl. Pour hot mixture over chocolate chips. Allow to rest for five minutes, stirring occasionally.
  • Pour chocolate ganache over the top and tilt pie dish to spread or use a spatula.
  • Refrigerate pie for 30 minutes to set.

Notes

For optimal structural integrity, allow the pie to chill for 24 hours before cutting, although 30 minutes is sufficient to set the ganache. If you substitute peanut butter cups for the dough chips, ensure the pieces are chilled before folding them in to prevent smearing. If the crust seems too soft after chilling, create a physical moisture barrier by melting a thin layer of chocolate onto the crust before adding the filling.

Nutrition

Calories: 394kcalCarbohydrates: 54gProtein: 3gFat: 19g
Keyword applesauce binder, chocolate ganache, dense texture
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