Save A luscious no-bake pie featuring a red velvet cookie dough filling in a chocolate cookie crust topped with creamy whipped topping a decadent treat for any dessert lover.
I made this red velvet cookie dough pie for my best friend's birthday and it disappeared in minutes everyone loved the creamy texture and rich cookie flavor. I always get requests for this recipe whenever dessert is involved.
Ingredients
- Chocolate Sandwich Cookie Crumbs: 1 1/2 cups (about 18 cookies)
- Unsalted Butter (for crust): 1/4 cup melted
- All-Purpose Flour: 1 cup heat-treated (see notes)
- Unsalted Butter (for filling): 1/2 cup softened
- Granulated Sugar: 1/2 cup
- Light Brown Sugar: 1/2 cup packed
- Milk: 2 tablespoons
- Vanilla Extract: 1 teaspoon
- Unsweetened Cocoa Powder: 2 tablespoons
- Red Food Coloring: 2 teaspoons
- Salt: 1/4 teaspoon
- Mini Chocolate Chips: 1/2 cup plus extra for garnish
- Cream Cheese: 4 oz softened
- Whipped Topping or Whipped Cream: 1 1/2 cups
Instructions
- Prepare the Crust:
- In a medium bowl combine chocolate cookie crumbs and melted butter. Mix until evenly moistened. Press firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator while preparing the filling.
- Heat-Treat the Flour:
- In a small bowl microwave the flour in 30-second intervals stirring in between until it reaches 165°F to make it safe to eat raw. Let cool completely.
- Mix Filling:
- In a large bowl beat softened butter cream cheese granulated sugar and brown sugar until light and fluffy.
- Add Remaining Ingredients:
- Add milk vanilla extract cocoa powder red food coloring and salt. Mix until combined.
- Combine and Fold:
- Gradually add cooled heat-treated flour mixing until smooth. Stir in mini chocolate chips.
- Assemble:
- Spread the red velvet cookie dough evenly over the chilled crust.
- Topping:
- Top with whipped topping or whipped cream. Garnish with extra mini chocolate chips.
- Chill:
- Refrigerate for at least 2 hours before serving to allow the pie to set.
Save Making this pie with my niece became a fun bonding kitchen moment she loved pressing the crust and sneaking tastes of cookie dough along the way.
Required Tools
9-inch pie dish mixing bowls electric mixer or whisk spatula measuring cups and spoons
Allergen Information
Contains wheat (gluten) milk and soy from chocolate chips and cookies may contain traces of nuts if using certain cookie brands always check labels for allergen information.
Nutritional Information
Per serving: 435 calories 25 g total fat 53 g carbohydrates 4 g protein
Save This stunning pie is best served chilled with coffee or as the highlight of your dessert table.
Recipe FAQs
- → How do I safely prepare the flour for the filling?
Microwave the flour in 30-second intervals, stirring, until it reaches 165°F. Let it cool fully before use.
- → Can I use store-bought whipped cream instead of whipped topping?
Yes, store-bought whipped cream works well or you can make your own for a fresher finish.
- → Is the pie suitable for vegetarians?
Yes, all ingredients are vegetarian. Check chocolate chips and cookies for specific dietary needs.
- → What alternative can I use instead of Dutch-processed cocoa?
You may use natural unsweetened cocoa; flavor will be slightly less rich but still delicious.
- → How long should I chill the pie before serving?
Chill the pie for at least 2 hours to ensure it sets and holds its shape when sliced.
- → Can I add nuts to the filling?
For extra texture, add 1/4 cup chopped pecans or walnuts to the cookie dough filling.