Copycat Crumbl Cookie Dough Pie Recipe – March 9-14, 2026 Menu
This might be the most dangerous cookie on the menu. A buttery brown sugar and graham cracker pie crust filled with a rich brown sugar cream cheese filling packed with chunks of cookie dough, topped with fresh whipped cream, more cookie dough pieces, and mini chocolate chips.
Ingredients
Main ingredients
- graham crackers 1.5 cups
- unsalted butter 1.5 sticks
- brown sugar 1.25 cups
- cream cheese 8 oz
- granulated sugar 0.5 cups
- all-purpose flour 1.5 cups
- mini chocolate chips 0.5 cups
- eggs 2 pieces
- heavy whipping cream 1 cup
- cookie dough chunks (homemade or store-bought) 1 cup
Seasonings/Sauce
- vanilla extract 2 tsp
- salt 0.5 tsp
Nutrition summary
Carbohydrates
64 g
49%
Protein
7 g
5%
Fat
26 g
46%
Cooking steps
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1
Prepare the crust: Crush graham crackers into fine crumbs, then combine with 1 stick melted unsalted butter and 1/4 cup brown sugar. Press firmly into the base of 8 oversized muffin tins or mini pie pans (about 4–5 inches diameter). Chill crusts in refrigerator for at least 30 minutes—this step keeps the crust firm, just like Crumbl's signature pie cookies.
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2
Make the filling: In a stand mixer, beat softened cream cheese, remaining 1/2 stick unsalted butter, 1 cup brown sugar, and granulated sugar together until smooth and fluffy, about 2–3 minutes. Mix in eggs one at a time, then vanilla extract and salt. This rich cream cheese base is key to replicating the soft, dense Crumbl filling.
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3
Fold in flour: Add flour and mix on low speed until just combined—don't overmix. Stir in 1/2 cup cookie dough chunks and 1/2 cup mini chocolate chips. For true Crumbl texture, use chilled cookie dough chunks to maintain a chunky bite.
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4
Divide filling onto chilled crusts and bake at 325°F for 15–18 minutes. Look for edges set but centers slightly underbaked and jiggly. This underbaked center mimics Crumbl's soft, gooey pie style.
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5
Cool pies to room temperature, then chill for at least 1 hour before assembly. Meanwhile, whip heavy cream and 1 teaspoon vanilla extract to stiff peaks. Pipe fresh whipped cream on top of each pie, sprinkle extra cookie dough chunks and mini chocolate chips. Serve chilled, for the authentic Crumbl Cookie Dough Pie experience.
Personalized Q&A
Q. Does this actually taste like the Crumbl Cookie Dough Pie from the store?
Yes! The recipe uses a real graham cracker crust, brown sugar and cream cheese for the filling, and cookie dough chunks—just like Crumbl's. The chilling and underbaking steps ensure the texture is thick, gooey, and soft, with rich flavor and fun toppings.
Q. Why did my Cookie Dough Pie turn out flat or mushy?
If your pies are flat or mushy, it's likely you skipped chilling the crust or filling. Chilling helps maintain structure. Bake at 325°F and pull them out when the edges are set but the center is still jiggly—this keeps them thick and soft like Crumbl's!
Q. Can I use store-bought cookie dough instead of homemade for the chunks?
Absolutely. Store-bought cookie dough works great for the chunky bits inside and on top. Just chill before folding in to avoid melting. The rest of the recipe stays the same for Crumbl accuracy.
Q. How many calories are in each Cookie Dough Pie cookie?
Each Crumbl-sized Cookie Dough Pie contains approximately 520 kcal, with 64g carbs, 7g protein, and 26g fat per serving. The high calorie and carb content is true to the authentic Crumbl style.
Q. How long do these stay fresh? Can I freeze them?
These Cookie Dough Pie cookies stay fresh in the fridge for up to 5 days. You can freeze them without toppings for up to 2 months. Thaw in the fridge, then top with whipped cream and cookie dough chunks before serving.
