Chocolate Chip Cookie Dough Pie {Gluten Free}

Chocolate Chip Cookie Dough Pie {Gluten Free}

Looking for a tasty weekend treat?! This Cookie Dough Pie will steal your heart! It’s a definite crowd pleaser with it’s chewy chocolate chip cookie dough crust, creamy center layer and topped with smooth chocolate pudding. Add a dollop of whipped cream on the top and voilà!

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Start by smooshing your favorite cookie dough {I used this one} into the bottom of a 9 in pie dish.

Chocolate Chip Cookie Dough Pie {Gluten Free}

Bake until nice and golden brown, cool.

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Spread with Cream cheese layer. Chill.

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Top with Homemade Chocolate pudding {recipe below}

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Top with sweetened whipped cream.

Chocolate Chip Cookie Dough Pie {Gluten Free}

Enjoy!

 

Chocolate Chip Cookie Dough Pie

Chocolate Chip Cookie Dough (about 16 oz.)
8 oz cream cheese, softened
1/3 cup sugar
1 Batch chocolate pudding (recipe below)

Preheat oven to 325 F. Grease a 9 inch glass or ceramic pie dish. Press cookie dough into the bottom of pie dish and bake for 15-20 minutes, (or until lightly golden) times will vary depending on dough and oven. Remove from oven and cool.
When the cookie crust is almost cool, beat together softened cream cheese and sugar until well blended. Spread over cooled cookie crust and refrigerate.

While crust and cream cheese layer are chilling, make chocolate pudding. (recipe below)
Pour pudding over chilled crust and cream cheese layer and refrigerate for several hours. Serve with a dollop of whipped cream. (recipe below)

 

Homemade Chocolate Pudding

1 cup sugar
1/4 c cornstarch
1/4 cup cocoa
1/4 tsp salt
3 cups milk
3 egg yolks
2 Tbsp butter
2 tsp vanilla

In a sauce pan combine sugar, cornstarch, cocoa, and salt. Turn heat on to medium and whisk in the milk. Stir frequently. When the mixture starts to thicken, temper in the eggs and cook for a couple more minutes. Remove from heat and whisk in the butter and vanilla.

 

Sweetened Whipped Cream

1 cup heavy whipping cream
1/2 tsp vanilla
2 tsp powdered sugar

Beat until desired consistency is achieved.

 

*This post is sponsored by New Grains Bakery, but all recipes & opinions are my own.

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