Love and Olive Oil

Cookie Dough Cream Pie

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Cookie Dough Cream Pie

We went four days with no dessert in the house. I managed to scrounge two little squares of Olive & Sinclair chocolate the first night. Then there was nothing. Well, except ice cream. But it was so damn cold I couldn’t bear the thought.

So there I sat, in full-on sugar craving mode, drooling over all the tasty treats we’ve posted over the past few years, including the infamous cookie dough truffles (which, not surprisingly, were and continue to be the single most popular post in the history of L&OO). My eyes jumped from the truffles… to the Chocolate Banana Cream Pie… back to the truffles… and back to the pie.

Cookie dough. Cream pie. Cookie dough cream pie.

Chocolate wafer crust. Eggless chocolate chip cookie dough. Brown sugar cream filling. Whipped cream. And itty bitty chocolate chip cookies to top it off.

Cookie Dough Cream Pie

It’s what you might call a eureka moment. Every now and then I get a good idea. The fact that 2 out of 3 times that idea involves cookie dough is just coincidence. Really.

Maybe I should intentionally put myself into dessert-withdrawals more often.

Cookie Dough Cream Pie

A good idea turned into an even better idea when I invited some friends over to help me eat this magnificent pie. And in true food blogger fashion they offered to bring their own pies too. It quickly turned into a Saturday afternoon pie party. Beth brought Chocolate Chess pie. Vivek brought Coconut Banana White Chocolate Cream Pie. Seven people and three pies.

Food Blogger Pie Party

Needless to say, we ate a lot of pie.

Food Blogger Pie Party

A brilliant idea, indeed.

Cookie Dough Cream Pie

Makes one 9-inch pie.


For Pie Crust:
1 1/2 cups chocolate wafer cookie crumbs (about 7 oz of cookies, processed in a food processor)
6 tablespoons butter, melted

Cookie Dough:
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (1 stick) butter, room temperature
3/8 cup granulated sugar
3/8 cup packed brown sugar
1/2 teaspoon vanilla
2 1/2 tablespoons milk or soy milk
1/2 cup mini semi-sweet chocolate chips

For Filling:
3/4 cups light brown sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups whole milk
3 egg yolks
1 tablespoon unsalted butter
1 teaspoon vanilla extract

1 cup heavy cream
3 tablespoons sugar
1/2 teaspoon vanilla


Preheat oven to 350 degrees F. In a small bowl, mix together melted butter and cookie crumbs. Firmly press into a 9″ pie pan (tip: use a flat bottomed measuring cup to press the crumbs on the bottoms and up the sides. It’ll make a nice sturdy crust with clean corners). Bake for 8 minutes and remove from heat. Set aside and allow to cool completely. Keep oven on.

To prepare cookie dough, beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Mix in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips. Using some of the dough, make 8 small (1/2″ in diameter) balls. Place on a non-stick baking sheet or a baking sheet lined with parchment. Bake for 7-9 minutes or until edges are lightly golden. Allow to cool for a few minutes, then transfer to a wire rack to cool completely. Reserve remaining dough (dough can be made 1 day in advance and stored, covered, in the refrigerator. Bring to room temperature prior to using).

In a medium saucepan, mix sugar, flour and salt. Stir in 1 cup of milk, mix until smooth, and bring to a boil over medium heat, stirring constantly. Continue to stir until smooth and thickened, about 2 minutes, then remove from heat.

Beat the egg yolks with the remaining cup of milk. Temper the egg mixture with a small amount of the slightly cooled milk mixture then blend this into the larger saucepan with the cooling milk mixture.

Return saucepan to the heat and bring to a boil again, stirring constantly, lower heat and simmer until mixture is the consistency of thick pudding, about 1 minute. Remove from the heat and quickly stir in butter and vanilla. Set aside.

While filling is cooling, break off pieces of cookie dough and press them into the cooled pie crust. You want an even layer of dough approximately 1/2″ thick (you may have leftover dough, but remember, it’s eggless! so enjoy it!)

Pour in filling on top of dough layer, leveling the top with a rubber spatula. Filling should come up about 1/2″ from the top of the crust. Refrigerate until completely cooled.

Whip cream until it begins to form soft folds. Add sugar and vanilla, and beat until cream holds stiff peaks. Gently spread all but 1/3 cup of whipped cream on top of cooled filling, smoothing top into a slight dome. With remaining cream, pipe or dollop mounds evenly around the pie, and garnish with mini cookies.

All images and text © Lindsay Landis /

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51 Comments Leave a Comment »

  1. We are IN LOVE with this pie. Amazing. We are going to get the ingredients now. And then we will make it. And then we will eat it. We really wish we had lots of pie baking friends though…pie parties sound like our kind of thing…

  2. A pie party…count me in! These all look fabulous and now pies are all the rage. Not only a tasty time, but a very fashionable one, too! :)

  3. These are fantastic! I will have to add these to my list of recipes to try. Thanks!

  4. Cabin fever plus sugar withdrawal, something great comes out of cold, nasty weather!

  5. This looks unbelievable. I’m speechless. I’ve made your chocolate chip cookie dough truffles (amazing) so I know how tasty this must be! Now to decide if I want to make this tonight or this weekend…

  6. Oh, wow. Quite sure I need to make this NOW. Thanks for sharing!

  7. oh wow. this looks deadly in the best way possible speaking from a cookie dough fiend perspective. I don’t even know if I should make it, I may put myself in danger!! But then again it looks reaaaaalllllyyy good…

  8. Delicious! I just made the cookie dough truffles a few weeks ago and they were divine. This will be next!

  9. Sounds like a great ratio of people to pie! This was a truly inspired idea, I think.

  10. WOW!! They all look amazing! The next time you have a saturday afternoon pie party, we are all coming to your house! The cookie dough cream pie is brilliant, btw.

  11. WOW!!! I just made the cookie dough for the truffles last night. It’s still in my fridge waiting to be turned into truffles, but this looks pretty tempting!! Decisions decisions……

    • You could do both. :) If you made the full truffle recipe that’s about twice as much dough as you really need. You could make pie and use the rest for truffles. I’m evil, I know. :)

  12. Brilliant….why can’t I think of these things! Looks divine!

  13. Mercy me, can you say decadent?? There’s no such thing as too much pie…especially pies like this!!

  14. Oh wow. That looks heavenly. I’m almost drooling in anticipation of trying this out. Thanks!

  15. I hope there will be another pie party and that I’ll be able to come. These posts are killing me. :)

  16. Yum, these look scrumptious.

  17. I’m not typically a cream pie fan, but your cream pie creations are really pushing me to become one. Quick. How can you pass up COOKIE DOUGH CREAM PIE? Come on now….

  18. Trust me – I ate the pie and it’s DELICIOUS! I loved the little cookies too – nice touch!

  19. OMG! this looks amazing.. wow.. I wish I could taste it I have gotta try this.

  20. YUM! Thanks for inviting us!

  21. Man Lyndsey, you should know how to do dessert! I love, love cookie dough and this pie highlights it beautifully!

  22. Oh my that’s just too many good things in one pie! It looks fantastic!

  23. This is such a great idea! I love cookie dough and I love pie. I have to try this.

  24. This looks awesome.
    What do you think about the filling being 8 oz. of cream cheese, blend in 2 package of french vanilla pudding and 2 C. of milk?


  25. Mmm…..that cookie dough cream pie is divine. And three to seven sounds like a pretty good pie to blogger ratio. :)

  26. I for one am happy you never had dessert for 4 days – it produced this fabulous recipe.
    :-) Mandy

  27. Cookie Dough Cream Pie – YUM!! My son loves cookie dough, might have to surprise with this pie after school today. Thanks for the recipe!

  28. This pie basically reeks of awesomeness. Wonderful idea!

  29. I love cookie dough and this pie looks wonderful! I want a whole one all to myself :)

  30. WOW. You just made my week. I really wish I lived in your city now.

  31. I can’t even begin to comment on this…cookie dough is in my top 3 faves. Simply amazing!

  32. I’m not going to lie Lindsay, my lactose-intolerant self wishes you were still lactose intolerant, too. :) You’re killing me over here. Annnnnnd now I click back to the cookie dough truffles…

  33. I really wish it wasn’t snowing here so I could go get the stuff to make this.

    One question though, when you say to temper the egg mix with the milk mix, what do you mean? I’ve seen this mentioned in a few recipes now but I’m still not sure.

  34. You are evil. Just plain evil.

  35. I keep clicking on your website and every time I am reminded of how delicious and tempting this pie is! That’s it…I’m making it tonight!

  36. Oh man, I really need to find an occasion to make this for. Because I really want it! And if I make it without an occasion in mind, I’ll eat it all myself!

  37. Wow, I just found your blog. I think I’m in heaven. Can’t wait to check out all the beautifully photographed recipes. It’s like a dream come true.

  38. Oh my goodness that looks delightfull! I will definitely have to give that a try!!

  39. Say What? Oh be still my heart, I think I’m in love! Oh husband, come here and look what I want for Valentines Day!

  40. just made this…. YUM!!

  41. This pie is pure genius! So is the pie party!

  42. That pie look so decadently good!

  43. This pie looks so amazing and I am definitely making it!!! I have a question about the wafers though. The only ones I can find are the ones that have a chocolate cream filling. Are those the ones that you mean or do I need to make it with plain wafers?

    • The wafers I used were Nabisco chocolate wafers, not sandwich cookies. They are kind of hard to find, we finally found them at our local publix and bought a few boxes of them. I guess you could use sandwich cookies if you prefer, though the consistency may be a bit different.

  44. After making and loving a few of your cupcake recipes, I gave this a shot today. I had to remake the filling because of a little cooked egg, but other than that, everything turned out great! I couldn’t find chocolate wafers, so i just used nila wafers for the crust. Thanks for a really inventive and fun recipe…I love your site!

  45. I love this recipe! I made it for ‘Pi Day’ at work today and it tied for 2nd place! i have made all of your cookie dough recipes and they’ve all been very popular- may i request more cookie dough recipes???? Please? :)

  46. Oh, snap! You are brilliant. And I want to steal your friends.

  47. I just got all the stuff to make this for Thanksgiving on Thursday! I can’t wait!

  48. AND! it was the only pie that was gone the end of the night. I had to start cutting pieces smaller and smaller so everyone could at least taste it. Gonna have to make 2 next year.

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