If you’re ready to win over kids and adults alike, you absolutely need to try this Cookies & Cream Pie. Imagine a buttery chocolate cookie crust, a creamy dreamy filling flecked with more cookies, and a chilled slice you can barely wait to devour. With simple ingredients and an easy no-bake method (plus a baked crust option if you love extra crunch), this legendary dessert brings a delightful textural contrast and nostalgic flavor to any party, potluck, or sweet craving moment. Each bite bursts with that signature cookies and cream flavor—pure comfort in pie form and a guaranteed crowd-pleaser!
Ingredients You’ll Need
The magic of Cookies & Cream Pie is how every ingredient works together—nothing fancy, just the essentials you already love! Think soft cream cheese for tangy smoothness, real whipped cream for cloud-like texture, and chocolate sandwich cookies for rich, familiar bliss. Here’s what you’ll need, plus my favorite tips for making each element shine.
- Chocolate sandwich cookies (24, like Oreos): These create the base for that iconic crust; use your favorite brand for the best flavor.
- Unsalted butter (5 tablespoons, melted): A must for binding the cookie crumbs, giving the crust its classic melt-in-your-mouth quality.
- Cream cheese (8 oz, softened): Always go for full-fat—softened well for the creamiest, lump-free filling.
- Powdered sugar (1/2 cup): Sweetens and smooths the filling without any grittiness.
- Vanilla extract (1 teaspoon): Just a splash enhances all the cookie-and-cream notes.
- Cold heavy cream (1 1/2 cups): Whipped to fluffy peaks, it lightens the filling and makes every bite irresistible!
- Coarsely chopped chocolate sandwich cookies (12): Folded into the filling for extra texture and plenty of chunky cookie goodness.
- Extra cookies or crumbs for garnish (optional): Not just pretty—these add crunch and that final nostalgic touch.
How to Make Cookies & Cream Pie
Step 1: Pulse the Cookies
Start by pulsing 24 chocolate sandwich cookies in a food processor until you have fine, sandy crumbs. This step is a breeze and the aroma is pure happiness—plus, it’s the key to an even, press-able crust later on.
Step 2: Make and Press the Crust
Stir the melted unsalted butter into your cookie crumbs until everything is evenly moistened. Press this mixture firmly into the bottom and sides of a 9-inch pie dish. You want it packed tight so it doesn’t crumble—use the bottom of a measuring cup for a super-smooth finish. For a firmer bite, bake the crust for 8 minutes at 350°F, then cool completely; otherwise, chill it in the fridge while you tackle the filling.
Step 3: Whip Up the Cream Cheese Mixture
In a big bowl, beat your softened cream cheese until totally smooth—no lumps allowed. Add the powdered sugar and vanilla extract, and mix again until everything’s creamy and dreamy. This quick step is where that rich, tangy base comes together.
Step 4: Whip the Cream
Using a stand mixer or hand mixer, whip the cold heavy cream in a separate bowl until you get heavenly stiff peaks. Don’t rush; this whipped cream is the secret to your light, fluffy filling—watch for when it starts holding its shape.
Step 5: Fold Filling Together
Gently fold the whipped cream into your cream cheese mixture using a spatula. This isn’t the time to rush—slow-folding keeps everything airy and smooth. Then, scatter in your 12 coarsely chopped cookies and fold again; you want fabulous cookie chunks in every spoonful!
Step 6: Fill the Crust and Chill
Spoon the pillowy filling into your chilled (or baked and cooled) crust, smoothing the top with an offset spatula or spoon. Now comes the hardest part—chill the entire pie in the fridge for at least 4 hours, or until thoroughly set. This firming up transforms your filling into sliceable, creamy perfection.
Step 7: Garnish and Serve
Right before serving, scatter extra cookie crumbs or add a few whole cookies on top for that bakery-worthy flourish. It makes your Cookies & Cream Pie look as amazing as it tastes!
How to Serve Cookies & Cream Pie
Garnishes
A sprinkle of crushed cookies, a drizzle of chocolate syrup, or a dollop of fresh whipped cream turns every slice into a showstopper! For extra fun, stick mini cookies around the edge or add shiny chocolate curls.
Side Dishes
Pair a wedge of Cookies & Cream Pie with a glass of cold milk, a cup of strong coffee, or a scoop of vanilla ice cream for an over-the-top treat. Fruit like sliced strawberries or raspberries offer a fresh, tangy contrast if you’re feeling fancy.
Creative Ways to Present
Try slicing the pie into bars for grab-and-go dessert squares, or layering mini versions in mason jars for party-perfect portability. Individual ramekins or baked in a tart pan also make for adorable, single-serve showstoppers that highlight those cookies-and-cream layers!
Make Ahead and Storage
Storing Leftovers
Tuck leftover Cookies & Cream Pie in the fridge, covered tightly with plastic wrap or in an airtight container, and it stays delicious for up to three days. The crust stays surprisingly crisp, and the flavors mingle beautifully overnight!
Freezing
If you want to prep even further ahead, this pie freezes well. Wrap it tightly in plastic wrap and a layer of foil, then freeze for up to one month. Thaw in the refrigerator before serving, and garnish freshly for the best presentation.
Reheating
No reheating needed! If you’ve frozen the pie, simply thaw in the refrigerator overnight until soft and creamy again. Serve it chilled straight from the fridge for maximum cookies-and-cream deliciousness.
FAQs
Can I make Cookies & Cream Pie without a food processor?
Absolutely! Place your cookies in a sturdy zip-top bag and crush them with a rolling pin until you get fine crumbs. It’s a bit nostalgic and equally effective.
Is it possible to use low-fat cream cheese or whipped topping?
You can use lower-fat cream cheese or whipped topping, but the pie will be a touch less rich and may not set up as firmly. Full-fat gives the classic Cookies & Cream Pie texture everyone loves.
Can I prepare Cookies & Cream Pie ahead of time?
Yes, it’s a fantastic make-ahead dessert! You can assemble the pie the night before—just hold off on garnishing until shortly before serving for the best look.
What can I use instead of chocolate sandwich cookies?
If Oreos aren’t your favorite, try any chocolate sandwich-style cookie you love or even experiment with vanilla sandwich cookies for a fun twist. The flavor will change, but the result is still indulgent.
How do I get clean pie slices?
For neat slices, always use a sharp knife wiped clean between cuts. Chilling the pie thoroughly (at least 4 hours) ensures each wedge holds together beautifully.
Final Thoughts
If you’ve been dreaming of a nostalgic, crowd-pleasing dessert, there’s nothing easier or more irresistible than Cookies & Cream Pie. Every creamy bite is pure comfort—so why not whip up one for your next gathering or treat yourself to a slice of happiness at home?
Print
Cookies & Cream Pie Recipe
- Total Time: 20 minutes (plus chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy decadence of this Cookies & Cream Pie! A luscious no-bake dessert featuring a chocolate cookie crust, a velvety cream cheese filling studded with cookie crumbles, and a delightful garnish of extra cookies for that perfect finish.
Ingredients
For the Crust:
- 24 chocolate sandwich cookies (like Oreos)
- 5 tablespoons unsalted butter, melted
For the Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups cold heavy cream
- 12 additional chocolate sandwich cookies, coarsely chopped
For Garnish:
- Extra cookies or crumbs (optional)
Instructions
- Prepare the Crust: Pulse 24 cookies in a food processor until fine crumbs form. Combine with melted butter.
- Press Crust: Press the mixture into a 9-inch pie dish, chill in the refrigerator.
- Make the Filling: Beat cream cheese until smooth, add sugar and vanilla, then fold in whipped cream.
- Add Cookies: Fold in chopped cookies, then spoon filling into the chilled crust.
- Chill and Garnish: Refrigerate for 4 hours, garnish with extra cookies before serving.
Notes
- For a firmer crust, bake at 350°F (175°C) for 8 minutes.
- Pie can be made up to one day ahead.
- Prep Time: 20 minutes
- Cook Time: 8 minutes (Optional for crust bake)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 20g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
