This delicious pie, and its enormous popularity with thousands and thousands of readers, is the ultimate proof that there’s a little kid inside us all, a kid who appreciates the simple pleasures of our childhood. Things like a rich, fudgy pie. Things like chocolate chip cookie dough and fudgy chocolate, straight from the mixer. This might not be the most sophisticated dessert, but it’s a guaranteed crowd pleaser!

Directions

Prepare the Cookie Dough Layer

1. Preheat oven to 350 degrees Fahrenheit.

2. In the bowl of an electric mixer, on medium speed, beat together oil and sugars until combined.

3. Add vanilla, milk, and flour; beat until smooth. Add chocolate chips; stir to distribute evenly.

4. Remove cookie dough from mixer bowl to a second bowl; set aside. There is no need to wash the bowl before going on to the next step.

Prepare the Fudge Layer

1. In the bowl of an electric mixer, on medium speed, beat together oil and sugar until combined.

2. Add vanilla, baking powder, and eggs. Beat until smooth. Reduce mixer speed to low; add flour and cocoa. Beat until combined.

3. Pour the fudge layer into the graham cracker crust. Break off small pieces of the cookie dough and place evenly onto fudge layer to cover fudge. Push some pieces into the fudge so that they are buried or partially buried.

4. Bake for 40 minutes. Remove from oven; set aside to cool.

Tips:

This pie is great at room temperature, warm, or even slightly frozen! Serve ice cream with a warm pie or whipped cream with a room temperature or cold pie.

Notes:

This pie freezes well in an airtight container. If reheating it to serve warm, reheat uncovered.

Variations:

Instead of baking in a graham cracker crust, bake these in six individual ramekins. They’ll only need about 25 minutes of baking time.

Acknowledgement

Reproduced from Something Sweet by Miriam Pascal with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.

Recipe tags

Cookie dough Crowd-pleaser Fudge Parve Pie Pies Rich dessert Something Sweet Succos Succot Sukkos Sukkos desserts Sukkot Warm desserts Yummy desserts

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yael

2 months ago

This is very good and easy.

Sarah Rosenthal

1 year ago

What size ramekins are right for this?

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So}mouwmin

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Reply to Sarah Rosenthal

11 months ago

I would say around a 7 oz ramekin should work.

Bracha

4 years ago

Doubling Recipe Can I quadruple this recipe or best off to just double it?

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So}mouwmin

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Reply to Bracha

4 years ago

I always prefer to double recipes because I generally find that most recipes don’t quadruple well. I’ve never tried with this recipe in specific but to play it safe I’d just double it.

Esther Sternberg

5 years ago

French Chocolate Royal Cake I would like to know what are the dimensions of the the mold that Sarah Abitan is using?

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Rivka Wagner

11 months ago

Delicious and easy!

Hanni Ress

2 years ago

This was soooo good! We made it for a Yom Tov dessert following the no crust, individual ramekins recommendation … served it with some parve vanilla ice cream … perfection! Thank you for my last minute dessert inspiration! I’m new to this site 😉

pessie dewick

3 years ago

Yum. Easy and delicious. Love that it omits the margarine. Most of these types of recipes don’t. In my oven, 35 minutes would have been enough. When it is golden, remove from oven. Plan to nosh the leftovers from Shabbos (have to pace myself).