Cookie Pie is the easiest dessert you can make short of scooping some ice cream in a bowl. This little pie evokes sweet childhood memories from a time when cookies and a cold glass of milk after school could fix about anything life dished out.
Things are a little more complicated now but happily, this pie is not. You don't even need to turn on the oven! This dessert has just four ingredients, and it's a lot of fun to put together and easy to make ahead!
This cookie pie is a favorite of our oldest grandson, Mitch. Last summer, his momma and dad had a reception for Mitch and his sweet bride, Liz, at their place on the lake so local friends and family could celebrate the young couple since their January wedding was in far-off Amarillo, Texas.
It was the sweetest evening, celebrated with fireflies and fireworks. The dessert, of course, was Mitch's favorite cookie pie. We needed twenty pies to feed everyone, so we set up an assembly line, cranked out the pies, and put them in the freezer for their special night.
You'll need a store-bought graham cracker crust. Make sure you get the large size to hold all the goodies. You've probably got some milk in the fridge, so grab a regular-sized container of whipped topping and a 15 or 18-ounce package of good chocolate chip cookies.
We usually use Nabisco Chips Ahoy chunky-style cookies (because they are the best!), but read on for some other ideas!
Be sure to defrost the whipped topping in the refrigerator the night before you begin. This step is easy to forget. Please remember to do it because when we try to rush it, we lose the volume we want in this easy pie recipe!
Unwrap the crust. Keep the plastic covering. Set aside two cookies for garnish. Dip each cookie in the milk and lay them in a single layer in the crust.
You only need a quick dunk, or they get messy and harder to handle. Next, add a layer of whipped topping.
More cookies.....more whipped topping, more cookies. If you end up having fewer than 26 cookies, two layers of cookies will work just fine! You'll notice I didn't count mine out precisely! (Precision has never been my gift!)
Then, a final layer of whipped topping. Crumble those two cookies you set aside and sprinkle them evenly over the top. (You didn't eat them, did you?)
If you want to channel your inner Fancy Nancy, you could squiggle chocolate ice cream topping over the cookie crumbles for a pretty effect.
Now put the plastic shell back on the pie, forming a domed lid, and stick it in the refrigerator for 8 hours or so before serving. We often make ours ahead, and we put them in the freezer when we do.
This easy dessert is a family favorite and is often requested. I can't think of a holiday meal or special occasion when this dessert wasn't on the table! Momma has made this pie for all the kids for years and years!
After dinner, we whisked the pies to the tables for serving after they had a little while to soften slightly! The cookie pie was a huge hit, and the guests couldn't stop talking about it for days!
You may not need to make twenty pies, but even if you do, it's a snap. This is the perfect dessert to stash in the freezer for Easter and other spring and summer events!
We have used chocolate graham crackers instead of the Chip Ahoy cookies and chocolate crusts instead of graham cracker crusts. Now that ready-made crumb crusts and whipped topping come in so many flavors, it's fun to think up new combinations.
Why not use vanilla whipped topping with Pecan Sandies in a shortbread crust and sprinkle toasted pecans on top? Or, could you stir some mint flavoring into the whipped topping and use chocolate sandwich cookies layered in an Oreo crust?
OK, you next! What kind of cookie pie are you dreaming up?
A quick and easy no-bake pie that brings back warm memories of cookies and milk. Can be made ahead and frozen.
I like pie more than any other dessert, and while some are not as easy to make as this one, they're some of our favorites! Lemon Meringue Pie and Coconut Cream Pie are awesome!
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