In a mixing bowl, combine 1.5 cups of graham cracker crumbs, 1 tablespoon of granulated sugar, and 6 tablespoons of melted unsalted butter. Mix until the crumbs are well-coated and the mixture resembles wet sand.

Form the crust

Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Make sure it's evenly distributed. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes or until lightly golden. Remove from the oven and let it cool completely.

Cookie Dough Filling

Cream the butter and sugars

In a large mixing bowl, use an electric mixer to beat 1 cup of softened unsalted butter, 3.4 cups of granulated sugar, and 1 cup of brown sugar until light and fluffy, about 2-3 minutes.

Add vanilla and dry ingredients

Mix in 2 teaspoons of vanilla extract. In a separate bowl, whisk together 2 cups of all-purpose flour and 0.5 teaspoons of salt. Gradually add the flour mixture to the butter mixture, mixing until combined.

Fold in chocolate chips

Gently fold in 1 cup of mini chocolate chips until evenly distributed throughout the dough.

Fill the crust

Spoon the cookie dough filling into the cooled pie crust, spreading it evenly. Refrigerate for at least 30 minutes to firm up.

Whipped Topping

Make the whipped topping

In a medium bowl, beat 1 cup of heavy whipping cream with an electric mixer until soft peaks form. Gradually add 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract, continuing to beat until stiff peaks form.

Top the pie

Spread the whipped topping over the chilled cookie dough filling. Use a spatula to create decorative swirls.

Garnish

Add garnish

Sprinkle 0.5 cups of mini chocolate chips and, if desired, 0.5 cups of chopped walnuts over the whipped topping for an added crunch and flavor.

Chill and serve

Refrigerate the pie for an additional 1 hour to set. Slice and enjoy your Cookie Dough Lover's Pie!