A true crowd-pleaser, this Cookies and Cream Pie is a nostalgic nod to the beloved flavors of everyone’s favorite chocolate sandwich cookie. With a buttery, cookie crumb crust and a light, creamy filling studded with crushed cookies, every bite is pure indulgence. A simple yet decadent dessert, this no-fuss pie is perfect for any occasion—just chill, slice, and enjoy!
Cookies and Cream Pie
Makes 1 (9-inch) pie
Ingredients
- CRUST
- 2¼ cups finely crushed chocolate sandwich cookies* (about 24 cookies)
- ¼ cup unsalted butter, melted
- FILLING
- 1 (8-ounce) package cream cheese, softened
- 1 cup marshmallow creme*
- 1 cup heavy whipping cream
- 1⅓ cups lightly crushed chocolate sandwich cookies* (about 12 cookies)
- Garnish: sweetened whipped cream, chocolate sandwich cookie
Instructions
- FOR CRUST
- Preheat oven to 350°.
- In a medium bowl, stir together crushed cookies and melted butter until combined. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch pie plate.
- Bake until set, about 12 minutes. Let cool completely on a wire rack.
- FOR FILLING
- In a large bowl, beat cream cheese and marshmallow crème with a mixer at medium speed until smooth.
- In a medium bowl, beat cream until stiff peaks form, about 4 minutes. Gently fold whipped cream into cream cheese mixture; stir in crushed cookies.
- Spread filling into cooled crust, smoothing top with an offset spatula. Refrigerate for at least 4 hours. Garnish with sweetened whipped cream and cookie, if desired.
Notes
We used Oreos and Marshmallow Fluff.
