Four Ingredient Ganache Cookie Pie

Four ingredients, yo.

I've never tasted a "doctored" sweet as wonderful as this pie. It starts with a refrigerated store-bought tube of cookie dough, but by simply combining it with cream, chocolate, and pecans, you get something that looks way, way, way fancy. 

Chocolate chip cookie dough dotted with buttery pecan bits and then topped with ganache. Could life get any better?

Seriously. This is a recipe for non-bakers, because it's so easy to make and yields such a delicious result.

Seriously. This is a recipe for bakers, too, because it is a crowd-pleasing winner. If you're super DIY you can even make your own cookie dough, it's fine with me. 

I'm not going to waste any more of your time. You want to make this magic happen? Here's what you do.

Four ingredient ganache cookie pie

Printable version here

You need:

  • 1 tube of refrigerated chocolate chip cookie dough
  • 3/4 cup coarsely chopped pecans (can substitute another nut)
  • 4 ounces coarsely chopped chocolate
  • 4 ounces heavy cream

1. Preheat the oven to 350 degrees F. Grease a pie plate, and press the cookie dough evenly into the pie plate, as flat as you can.

2. Sprinkle the top of the dough with 3/4 cup of coarsely chopped pecans, and press them fairly firmly into the cookie mixture (but try to maintain an even height). If you chose to omit them, you'd be down to just three ingredients, but I think they make it taste extra-special and fancies up the dough so it's less evident that the dough is from a tube. So do it. 

3. Bake in the preheated oven for 20-25 minutes, or until golden. This might vary depending on the brand you use (I used Pillsbury). Remove from the oven and let the cookie-lined pie plate cool for about 20 minutes on a wire rack. I know, you want to eat it now. But don't yet! 

4. Make ganache. Place the chopped chocolate in a heatproof bowl. In a small saucepan, bring the cream to a high simmer. Remove from heat and pour over the chocolate. Stir until it comes together into a creamy, cohesive mixture. 

5. Pour on top of the cookie dough lined pie plate and spread evenly. Chances are the cookie mixture formed a little crust for you while baking and is slightly elevated around the rim of the plate. This makes the chocolate fill the space quite naturally.

6. Place the pie in the fridge and let it chill for about 30 minutes to an hour, or until firm enough to slice.

7. Once it's cooled, DO enjoy a slice.