If you’ve ever tasted that gooey, melt-in-your-mouth slice of Cookie Dough Lover’s Pie at Denny’s, then you know this dessert is pure comfort food bliss. It’s got that irresistible mix of chewy cookie center, buttery crust, and a scoop of cool vanilla on top. And now, you can make your own version at home with this indulgent copycat recipe.
We took inspiration from the warm, chocolate-chip filled pie that’s been blowing up on TikTok and turned it into a homemade treat you can serve to friends, family, or just keep all to yourself. It’s simple, satisfying, and delivers all the same nostalgia.
Table of Contents
How to make Copycat Cookie Dough Lover’s Pie
This copycat pie is all about texture. You’ve got a crispy crust holding a soft, melty center that tastes just like cookie dough but is totally safe to eat. Once it’s baked, you warm each slice slightly before serving and top it with a scoop of vanilla ice cream for that restaurant-style finish.
Ingredients, instructions and tips
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 8 slices
Calories: Approx. 490 per slice
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs or crushed digestive biscuits
- 6 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
For the filling:
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (heat-treated)
- ½ teaspoon salt
- 1 cup mini chocolate chips
Optional Toppings:
Instructions
- Preheat and prepare the crust. Preheat oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar. Press the mixture firmly into a 9-inch pie dish. Bake for 8 minutes, then set aside to cool.
- Make the cookie dough filling. In a large bowl, cream the softened butter, brown sugar, and white sugar until fluffy. Mix in milk and vanilla. Slowly stir in the heat-treated flour and salt until combined. Fold in the chocolate chips.
- Assemble and bake. Spoon the dough into the prepared crust and spread evenly. Bake for 20 to 22 minutes, just until the edges are golden and the center looks set but soft. Do not overbake.
- Cool and serve. Allow the pie to cool at room temperature for at least 1 hour before slicing. Reheat individual slices for 10 to 15 seconds in the microwave and top with ice cream or whipped cream before serving.
Tips
- Heat-treat your flour. Bake it at 350°F for 5 minutes to kill bacteria.
- Avoid raw egg. This filling is egg-free, so it stays soft and safe to eat.
- Chill for clean slices. If you want neater slices, refrigerate the pie for 30 minutes before serving.
What to serve with the dish
This pie is already indulgent on its own, but pairing it with something cool makes the texture pop. Here are a few ideas:
- Classic vanilla ice cream. The contrast between warm pie and cold cream is unbeatable.
- Espresso or cold brew. The sweetness of the pie pairs well with a bold, unsweetened drink.
- Fresh berries. Add a handful of raspberries or strawberries on the side to cut the richness.
- Milkshake bar. Serve the pie with mini milkshakes for a full dessert spread at parties.
Ingredient substitutes
- Crust Base
Original Ingredient: Graham cracker crumbs
Substitutes:
- Crushed Oreos: For a chocolatey twist.
- Digestive biscuits: A buttery, British-style base.
- Cookie dough crust: Use extra dough to press into the base and bake lightly.
- Butter
Original Ingredient: Unsalted butter
Substitutes:
- Plant-based butter: Works great for a vegan version.
- Coconut oil: Gives a slightly tropical flavor and works well with graham crust.
- Ghee: Adds a nutty richness.
- Sugar
Original Ingredient: Brown sugar and white sugar
Substitutes:
- Coconut sugar: For a more caramel-like flavor.
- Maple syrup: Use in reduced amounts and adjust flour to balance texture.
- Erythritol or Monk fruit: For a low-carb version, though texture may change.
- Flour
Original Ingredient: All-purpose flour (heat-treated)
Substitutes:
- Almond flour: Slightly nutty and lower carb, but less structure.
- Oat flour: Adds fiber and soft flavor.
- Gluten-free blend: Use a 1:1 baking blend if you’re avoiding gluten.
- Chocolate Chips
Original Ingredient: Mini semi-sweet chocolate chips
Substitutes:
- Milk chocolate or dark chocolate chunks
- White chocolate or peanut butter chips
- Chopped chocolate bars or candy pieces
- Vanilla Extract
Original Ingredient: Pure vanilla extract
Substitutes:
- Maple extract: Adds a breakfast twist.
- Almond extract: Stronger and more aromatic, use half the amount.
- Vanilla paste: A thicker, seed-speckled upgrade.
Ingredients
For the crust:
-
1 ½ cups graham cracker crumbs or crushed digestive biscuits
-
6 tablespoons unsalted butter, melted
-
2 tablespoons brown sugar
For the filling:
-
½ cup unsalted butter, softened
-
¾ cup brown sugar
-
¼ cup granulated sugar
-
2 tablespoons milk
-
1 teaspoon vanilla extract
-
1 cup all-purpose flour (heat-treated)
-
½ teaspoon salt
-
1 cup mini chocolate chips
Optional Toppings:
-
Vanilla ice cream
-
Chocolate sauce
-
Extra mini chips or whipped cream
Instructions
-
Preheat and prepare the crust. Preheat oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar. Press the mixture firmly into a 9-inch pie dish. Bake for 8 minutes, then set aside to cool.
-
Make the cookie dough filling. In a large bowl, cream the softened butter, brown sugar, and white sugar until fluffy. Mix in milk and vanilla. Slowly stir in the heat-treated flour and salt until combined. Fold in the chocolate chips.
-
Assemble and bake. Spoon the dough into the prepared crust and spread evenly. Bake for 20 to 22 minutes, just until the edges are golden and the center looks set but soft. Do not overbake.
-
Cool and serve. Allow the pie to cool at room temperature for at least 1 hour before slicing. Reheat individual slices for 10 to 15 seconds in the microwave and top with ice cream or whipped cream before serving.
