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Yields:
8
Total Time:
4 hrs 35 mins
Never turn your oven on again.
*While some experts say it's okay to eat raw flour (as long as it hasn't been affected by recalls), the FDA warns against it. Some suggest heat-treating the flour, by cooking it in the microwave or oven, to kill off any bacteria, before using it in any no-bake treat.
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Ingredients
For the crust
Cooking spray, for pan
- 1 cup
(2 sticks) butter, softened
- 1 cup
sugar
- 1 1/4 cups
all-purpose flour*
- 1/4 cup
milk
- 2 tsp.
pure vanilla extract
- 1/2 tsp.
kosher salt
- 1 cup
mini chocolate chips
For the filling
- 1 1/2 cups
whole milk
- 1
packet instant chocolate pudding
- 1
(8-oz.) container Cool Whip
- 1/4 cup
chocolate chips, melted
Directions
- Step 1Make crust: Grease a shallow pie dish with cooking spray. In a large bowl using a hand mixer, beat butter and sugar until smooth. Add flour, vanilla and salt and beat until combined. Stir in mini chocolate chips.
- Step 2Press about two-thirds of the mixture into greased pie dish. Refrigerate while you make the filling and topping.
- Step 3Make filling: In a large bowl whisk together milk and pudding mix until smooth and thickened, about 5 minutes. Fold in Cool Whip and melted chocolate until evenly combined. Pour filling into crust.
- Step 4Make topping: Roll extra cookie dough into small balls. Place in a pile on top of filling.
- Step 5Freeze pie until the filling is solid, about 4 hours.
- Step 6Slice and serve cold.
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