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 lot more complicated now but happily, this pie is not. You don’t even need to turn on the oven! There are just four ingredients in this dessert and it’s a lot of fun to put together with even small children.
Here’s Everything You Need to Make Cookie Pie
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 size 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 but read on for some other ideas!
Be sure to defrost the whipped topping in the refrigerator before you begin. This step is easy to forget. When we try to rush it we lose the volume we want in this easy pie recipe!
Build The Pie Fast and Easy Right In The Crust
Unwrap the crust. Keep the plastic covering. Set aside 2 cookies for garnish. Dip each cookie in the milk and lay them in a single layer in the crust. All you need is a quick dunk in the milk 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!
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 some 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 when we do, we put it in the freezer.
It’s a family favorite and it’s requested a lot! Can’t think of a holiday meal or special occasion when this dessert wasn’t on the table!
- 1 (15 or 18 ounce) package of chocolate chip cookies like chunky Chips Ahoy
- 1 cup milk
- 1 large (9 ounce) ready made graham cracker crust
- I 8 ounce container frozen whipped topping, defrosted
- Defrost whipped topping.
- Unwrap pie crust and save plastic shell protector.
- Reserve two cookies from the package and set aside.
- Dip 8 cookies in milk briefly and lay in the bottom of pie crust
- Top with 1/3 of the whipped topping.
- Dip 8 more cookies in milk and place them on top of the first layer.
- Add another layer of whipped topping using another 1/3 of the tub
- Dip 8 more cookies in milk and layer them on top of the second layer.
- Top with remaining whipped topping.
- Crumble two cookies and sprinkle over top of the pie for garnish.
- Cover with plastic dome and refrigerate for 8 hours before serving.
- Can also be made ahead and frozen. Thaw slightly before serving.
Amount Per Serving: Calories: 258Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 3mgSodium: 156mgCarbohydrates: 28gFiber: 1gSugar: 13gProtein: 3g
Other Creative Ways To Make A Cookie Pie Of Your Own
I have used chocolate graham crackers in place of the Chip Ahoy cookies and used chocolate crusts instead of graham cracker crusts. Now that ready-made crumb crusts and whipped topping comes 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, stir some mint flavoring in the whipped topping and use chocolate sandwich cookies layered in an Oreo crust?
OK, you next! What kid of cookie pie are you dreaming up?
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