My blog is 12 years old today!
Every blog-iversary I make something chocolate-y (except for one year when I goofed up, but it was still worthy of the celebration). Coffee chocolate chip cookie bars, chocolate chip doughnuts, single serving whole wheat chocolate chip cookie, chocolate cupcakes for two, banana bread doughnuts with chocolate glaze, warm chocolate fudge cakes, chocolate chip black and white cookies, chocolate lava cakes, mini cheesecake, chocolate cake, then mini ganache topped cheesecake. I’m back with another chocolate goodie because it’s kind of the rule now to mark the occasion.
This cookies and cream pie is so easy and quick to whip up. You bake the chocolate cookie crust but you don’t bake the filling. You know what that means, right? It’s basically a fool proof dessert because you don’t have to fuss with a high maintenance water bath, or worry about getting ugly looking cracks on the top, or overcooking the filling, or… you get my drift. As a bonus, it’s way less time with a hot oven if you’re making this when it’s hot out. This filling is kind of like a cheesecake mixed with chocolate sandwich cookies which turns into magical deliciousness.
I’ve already made this pie twice and it was a crowd pleaser both times. I mean what’s not to love with a cheesecake-y cookies and cream in a chocolate cookie crust?
12 years blows my mind. A special thank you to my husband, the tech guy, editor, and the guy behind the scenes. He patiently waits to try all the recipes and is my dual purpose therapist for when tech things act like tech things always do or when a recipe is going sideways. Tina’s Chic Corner would not exist without him.
Of course thanks to all of YOU for your support! Happy 12 years, have some chocolate. 🙂
Cookies and Cream Pie Recipe
(Makes a 9 inch pie.)
Ingredients for the Cookie Crust:
- 22 chocolate sandwich cookies (I used original Oreos)
- 5 tablespoons butter, melted
Ingredients for the Cookies and Cream Filling:
- 1 cup heavy cream or heavy whipping cream
- 1 package (8 ounces) cream cheese, softened to room temperature
- 3/4 cup confectioners sugar (equivalent to 90 grams)
- 1 teaspoon vanilla extract
- 12 chocolate sandwich cookies, chopped
Directions for the Cookie Crust:
- Preheat the oven to 350 degrees F. Grease a 9 inch round pie dish and set it aside.
- In a food processor, blend the 22 chocolate sandwich cookies until they are a fine crumb.
- Melt the butter.
- Pour the melted butter and cookie crumbs into a big bowl and mix everything together until it’s well combined.
- Pour the crumb mixture into the prepared pie dish. Press the crumbs down into the bottom and up the sides of the pie dish.
- Bake it in the preheated oven for 10 minutes.
- Let the cookie crust cool and prepare the filling.
Directions for the Cookies and Cream Filling:
- In a big bowl, pour the heavy cream and whip it into stiff peaks, using a hand mixer or stand mixer. Set this aside.
- In another big bowl, place the cream cheese and beat it until it’s smooth.
- Add the confections sugar and vanilla extract to the bowl of cream cheese, and beat it until it’s smooth.
- Chop the 12 chocolate sandwich cookies into a chunks.
- Add the chopped chocolate sandwich cookies into the bowl with the cream cheese mixture.
- Add the whipped heavy cream and gently fold it into the cream cheese mixture.
- Add the filling into the cooled cookie crust and gently spread it evenly.
- Place it in the refrigerator to chill for a few hours. I chilled it overnight.
Source: Sally’s Baking Addiction
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