Save to Pinterest A luscious, no-bake pie featuring a red velvet cookie dough filling in a chocolate cookie crust, topped with creamy whipped topping. This decadent treat is perfect for any dessert lover looking to indulge without turning on the oven.
The first time I made this pie was for a holiday potluck and it got rave reviews from everyone. The creamy filling paired with the chocolatey crust makes it a crowd-pleaser, and guests are always amazed it's completely no-bake.
Ingredients
- Chocolate sandwich cookie crumbs (about 18 cookies): 1 1/2 cups for the crust
- Unsalted butter: 1/4 cup, melted for the crust
- All-purpose flour (heat-treated, see Notes): 1 cup for the filling
- Unsalted butter (softened): 1/2 cup for the filling
- Granulated sugar: 1/2 cup for the filling
- Light brown sugar (packed): 1/2 cup for the filling
- Milk: 2 tablespoons for the filling
- Vanilla extract: 1 teaspoon for the filling
- Unsweetened cocoa powder: 2 tablespoons for the filling
- Red food coloring: 2 teaspoons for the filling
- Salt: 1/4 teaspoon for the filling
- Mini chocolate chips: 1/2 cup for the filling, plus extra for garnish
- Cream cheese (softened): 4 oz for the filling
- Whipped topping or whipped cream: 1 1/2 cups for the topping
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 flour:
- In a small bowl, microwave the flour in 30-second intervals, stirring in between, until it reaches 165°F. Let cool completely.
- Mix filling:
- In a large bowl, beat softened butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
- Add liquids and cocoa:
- Add milk, vanilla extract, cocoa powder, red food coloring, and salt. Mix until combined.
- Add flour:
- Gradually add cooled, heat-treated flour, mixing until smooth.
- Stir in chocolate chips:
- Stir in mini chocolate chips.
- Assemble the pie:
- Spread the red velvet cookie dough evenly over the chilled crust.
- Top the pie:
- Top with whipped topping or whipped cream. Garnish with extra mini chocolate chips.
- Chill and serve:
- Refrigerate for at least 2 hours before serving to allow the pie to set.
Save to Pinterest I remember my family gathering around the table, sneaking tastes of the filling before the pie was fully chilled. It's now a holiday staple in our home and everyone looks forward to it.
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: Calories 435, Total Fat 25 g, Carbohydrates 53 g, Protein 4 g
Save to Pinterest Chill your pie overnight for even cleaner slices and richer flavor. Garnish each piece with extra whipped cream and mini chips for a bakery-style touch.
Common Recipe Questions
- → How is the chocolate cookie crust made?
Combine chocolate cookie crumbs with melted butter, mix, and press into a pie dish before chilling.
- → Why heat-treat the flour for the filling?
Heat-treating flour ensures it's safe to eat raw, preventing potential foodborne illnesses.
- → Can I substitute the whipped topping?
Yes, you can use homemade whipped cream or dairy-free alternatives for the topping.
- → How long should the pie chill before serving?
Refrigerate the pie for at least 2 hours to allow it to set and develop full flavor.
- → Is it possible to add nuts to the filling?
Yes, you can add chopped pecans for extra crunch and flavor variation in the filling.
- → What is the yield and serving size?
This pie yields 8 standard dessert servings, ideal for sharing at gatherings or parties.