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Cookies and Cream Pie Recipe

Cookies and Cream Pie Recipe

Learn how to make the best homemade Cookies and Cream Pie with this easy baking recipe. The perfect balance of crunchy chocolate cookie crust and smooth, creamy filling studded with classic sandwich cookies creates an irresistible dessert that's simple to prepare but impressive to serve.
Difficulty:
Beginner
Prep Time:
30 mins
Cook Time:
10 mins
Serves:
1 pie (8 slices)
An overhead shot of a perfectly sliced Cookies and Cream Pie on a white ceramic cake stand, with natural light highlighting the contrast between the dark chocolate cookie crust and the cream-colored filling studded with chunks of chocolate sandwich cookies. A close-up reveals the distinct layers - the crumbly chocolate base, the silky vanilla cream filling with visible cookie pieces, and the decorative topping of whipped cream rosettes and crushed cookie dust. Several whole sandwich cookies are artfully arranged around the pie, with one slice pulled slightly away to showcase the clean, precise cut and the perfect texture of the filling that holds its shape while remaining luxuriously creamy.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g chocolate sandwich cookies (about 20 cookies)</li><li class="ingredients-single-item">75g unsalted butter, melted</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500ml heavy cream</li><li class="ingredients-single-item">250g cream cheese, softened</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">150g chocolate sandwich cookies, roughly chopped (about 15 cookies)</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">200ml heavy cream</li><li class="ingredients-single-item">2 tbsp powdered sugar</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">50g chocolate sandwich cookies, crushed (about 5 cookies)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Electric mixer</li><li class="equipment-single-item">Offset spatula</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your crust. Place 200g of chocolate sandwich cookies in a food processor and pulse until you have fine crumbs. The texture should resemble wet sand. If you don't have a food processor, place the cookies in a sealed plastic bag and crush them with a rolling pin.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Transfer the cookie crumbs to a medium bowl and pour in the melted butter. Mix thoroughly until all crumbs are evenly moistened. This butter coating will help the crust hold together when chilled.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the cookie mixture firmly into the bottom and up the sides of your pie dish, using the back of a measuring cup to compact it evenly. The more firmly you press, the better your crust will hold together when sliced.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the crust in the refrigerator for at least 30 minutes to firm up. This chilling time allows the butter to solidify, creating a stable base for your filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the crust chills, prepare your filling. In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Add the sugar and vanilla extract, beating until completely incorporated and no lumps remain.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a separate bowl, whip the heavy cream until stiff peaks form. The cream should hold its shape firmly when the beaters are lifted – this structure is crucial for a stable filling that won't collapse.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently fold the whipped cream into the cream cheese mixture using a spatula, maintaining as much air as possible in the mixture. Fold just until combined – overmixing will deflate the air bubbles that create your pie's luxurious texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Rough chop the cookies for the filling, creating a mix of larger pieces and crumbs. Fold these cookie pieces gently into the cream mixture, distributing them evenly throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the chilled crust from the refrigerator and spoon the filling into it, using an offset spatula to smooth the top into an even layer. Return the pie to the refrigerator to chill for at least 4 hours, preferably overnight. Patience here is key – proper setting time ensures perfect slices.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the topping, whip the remaining heavy cream with powdered sugar and vanilla until firm peaks form. The powdered sugar contains cornstarch which helps stabilize the whipped cream so it won't weep or deflate quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Spread or pipe the whipped cream over the chilled pie and sprinkle with the remaining crushed cookies just before serving. Adding the cookie crumbs at the last minute keeps them crisp and provides a beautiful textural contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For clean slices, dip your knife in hot water and wipe it dry between cuts. The pie can be stored covered in the refrigerator for up to 3 days, though the cookie pieces will soften over time.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Cookies and Cream Pie?

This dessert requires chocolate sandwich cookies (like Oreos), unsalted butter, heavy cream, cream cheese, granulated sugar, vanilla extract, and powdered sugar. The cookies create both the chocolatey crust and provide the signature cookie chunks throughout the creamy filling.

How to cook Cookies and Cream Pie at home?

Learn how to cook Cookies and Cream Pie by creating a no-bake chocolate cookie crust, then filling it with a luxuriously smooth cream cheese and whipped cream mixture studded with cookie chunks. The pie requires minimal baking (just 10 minutes for the crust) and mainly relies on refrigeration to set properly for those picture-perfect slices.

Can I make this cookies and cream dessert ahead of time for a party?

Absolutely! This pie is perfect for preparing 1-2 days ahead. The flavours actually improve overnight as the cookies slightly soften in the filling. Just add the whipped cream topping and cookie crumble garnish shortly before serving for the best presentation and texture contrast.

What's the secret to getting clean slices from a cream pie?

For pristine slices, chill the pie thoroughly (minimum 4 hours, preferably overnight). Use a sharp knife dipped in hot water and wiped clean between each cut. Apply gentle, steady pressure rather than sawing motions. This technique prevents the filling from sticking to the knife.

Are there any dairy-free alternatives for making a cookies and cream dessert?

Yes! Substitute dairy ingredients with plant-based alternatives: vegan butter for the crust, dairy-free cream cheese, and coconut cream (chilled and whipped) instead of heavy cream. Many chocolate sandwich cookies are naturally dairy-free, but always check labels to confirm ingredients.

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Fold just until combined – overmixing will deflate the air bubbles that create your pie's luxurious texture." }, { "@type": "HowToStep", "name": "Add cookie pieces", "text": "Rough chop the cookies for the filling, creating a mix of larger pieces and crumbs. Fold these cookie pieces gently into the cream mixture, distributing them evenly throughout." }, { "@type": "HowToStep", "name": "Fill pie crust", "text": "Remove the chilled crust from the refrigerator and spoon the filling into it, using an offset spatula to smooth the top into an even layer. Return the pie to the refrigerator to chill for at least 4 hours, preferably overnight. Patience here is key – proper setting time ensures perfect slices." }, { "@type": "HowToStep", "name": "Make whipped topping", "text": "For the topping, whip the remaining heavy cream with powdered sugar and vanilla until firm peaks form. The powdered sugar contains cornstarch which helps stabilize the whipped cream so it won't weep or deflate quickly." }, { "@type": "HowToStep", "name": "Decorate pie", "text": "Spread or pipe the whipped cream over the chilled pie and sprinkle with the remaining crushed cookies just before serving. Adding the cookie crumbs at the last minute keeps them crisp and provides a beautiful textural contrast." }, { "@type": "HowToStep", "name": "Slice and serve", "text": "For clean slices, dip your knife in hot water and wipe it dry between cuts. The pie can be stored covered in the refrigerator for up to 3 days, though the cookie pieces will soften over time." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Elena Petrov", "datePublished": "2024-04-02", "reviewBody": "Perfect balance of creamy and crunchy! The chocolate cookie crust complemented the filling so well. My family was impressed that I made this from scratch - it looks and tastes professional!", "name": "Deliciously Balanced", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-04-05", "reviewBody": "Kids demolished it in minutes! I barely managed to get a slice for myself. The texture is spot on - creamy but not too dense, and those chunks of cookies throughout are divine.", "name": "Kid-Approved Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sofia Martinez", "datePublished": "2024-04-08", "reviewBody": "Better than restaurant dessert! The crust held together perfectly and the filling was just the right sweetness. I've made this twice already and it's now requested for every family gathering.", "name": "Restaurant Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Connor", "datePublished": "2024-04-12", "reviewBody": "My new go-to dinner party dessert! So easy to make ahead of time and always impresses guests. The detailed instructions made it foolproof even for a novice baker like me.", "name": "Impressive Crowd-Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Yuki Tanaka", "datePublished": "2024-04-15", "reviewBody": "This freezes beautifully for later! I made individual portions in muffin tins and froze them. Perfect for when you need a quick dessert fix. The contrast between the crunchy base and creamy filling is absolutely divine.", "name": "Perfect Make-Ahead Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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