Run, don’t walk to the store, and grab the 4 things that you will need to make this pie! Or if you’re like me, you probably already have the ingredients so go run to your kitchen and get busy making this amazing Chocolate Chip Cookie Pie!
This is one of my favorite desserts to make when I have company over for dinner and want to make a homemade dessert that is tasty, pretty, and doesn’t take me heating up the house to make it, or more than 10 minutes to assemble.
We have been making this Chocolate Chip Cookie Pie for years, but I can’t remember where we found the recipe, and if I discovered it or my husband and kids did. Either way, it’s such a fun and easy recipe for kids to make. In fact, it’s so easy that most little ones won’t need any help once they learn how to assemble the pie. I love recipes that are easy enough for kids to recreate independently.
When I make this Chocolate Chip Cookie Pie, to save time I often use Cool Whip from the freezer section. When I have 1 to 2 cups of heavy whipping cream hanging out in my refrigerator, I add sugar and whip it until stiff peaks form and use it in place of the Cool Whip.
This Chocolate Chip Cookie Pie is so easy when you use a premade graham cracker crust, but it’s pretty tasty when you make one from scratch, just make sure to cool it completely before assembling this pie. Even though I usually buy Chips Ahoy chocolate chip cookies, this pie is perfect to convert chocolate chip cookies that were over baked, into an out of this world dessert. You need crunchy cookies for this pie, so the next time you accidentally over bake your cookies don’t throw them out, soak them in a little milk and turn them into this awesome Chocolate Chip Cookie Pie!
I prefer this pie on day 1. It’s still tasty on day 2, but the cookies do soften up a lot as they sit in the cool whip overnight. For that reason, I usually make this pie a couple of hours in advance of when I want to serve it and pop it in the freezer to set up. If you plan to serve it later in the day it can be stored in the refrigerator until you’re ready to impress your family and friends with it.
I hope that you’ll try this Chocolate Chip Cookie Pie recipe today and leave a comment below. Also, for daily updates follow @lifeabovethecafe on Instagram, Facebook, and Pinterest using the social media icons found on this page.
Pour a little milk into a shallow bowl or dish. I start with 1/2 cup of milk and add more as needed.
If using a homemade graham cracker crust make sure it is completely cooled before layering the pie filling in it. Make sure to buy the blue package of Chips Ahoy Chocolate Chip Cookies not the soft batch in the red package.
Make your homemade whipped topping if you don’t plan to use Cool Whip. If you are using Cool Whip thaw it completely.
Quickly dip the chocolate chip cookies one by one into the milk. Don’t leave them to soak in the milk or they will become soggy. I dip them in and quickly flip them a couple of times and immediately place them in the graham cracker pie shell.
Lay the dunked chocolate chip cookies in a single layer, in the bottom of the graham cracker crust. I place broken cookies, that are dunked in the milk, in the gaps to ensure that the surface is level. Cover the first layer of cookies with a layer of Cool Whip.
Repeat the layers by dunking more cookies in milk and placing them on top of the Cool Whip layer, filling in the gaps with broken, dunked chocolate chip cookies. I wind up with three layers of dunked cookies and three layers of Cool Whip.
Decorate the top of the pie with broken cookies around the edges and cookie crumbs in the center. Place the pie in the freezer or the refrigerator for 2 – 3 hours to set up. The cookies will continue to soften as the pie is sits in the refrigerator. I like it best on day 1.