1 package of crispy store–bought chocolate chip cookies (such as Chips Ahoy! Original)
1 tablespoon dark brown sugar
1 tablespoon butter
16 oz original or light cool whip
1 package of chocolate chip cookies
2 cups of your choice of milk
Reserved cookie crumbs from pie crust
With summer coming up, this super easy pie recipe is a great addition to your dessert repertoire! For best results, make this pie at least two hours before it is to be served and chill or freeze it according to your preference. For a lighter, fluffier version, just place in the fridge. For more of an ice-cream-like pie, pop it in the freezer!
To begin, you’ll want to make your pie crust. Take your first package of chocolate chip cookies and reserve 2-4 cookies for later. Place the remaining cookies in a food processor or blender. Pulse until super fine, like sand, and transfer your cookie crumbs to a mixing bowl. Add the brown sugar and mix until well-combined. Finally, melt your butter and pour it in, stirring so that all the crumbs are coated evenly. Using a 9-inch pie pan, form your crust evenly by pressing it into the pan and flattening it out with your palm. Bake at 375 degrees Fahrenheit for around 10 minutes, or until the crust looks dry. Remove and set aside to make your filling.
Using another mixing bowl, pour about 2 cups of milk in. I prefer to use whole milk, but any milk will do. Grab your pie crust and your second package of cookies. Carefully soak your cookies one or two at a time in the milk. The trick here is to not soak them so long that they fall apart and are soggy. Just enough that they soften up a bit. Evenly place the cookies around the bottom of the crust to create your first layer. You can break them up a bit to fill in the large spaces, but don’t worry too much about covering every little part. Next, take your cool whip and spread some of the first layer of cookies, making sure to cover them. Repeat this until you have 3-5 layers of cookies/cool whip, ending with a layer of cool whip. I like to take a spoon to the last layer until it looks nice and fluffy. This last layer usually has a little extra cool whip.
Once you are satisfied with your top layer of cool whip, place the pie into your fridge to chill for a bit. Now is the time to take your reserved cookie from your first package of cookies. Place them in a zip-lock bag and lightly crush with your hand or a rolling pin. These crumbs don’t need to be as fine as the ones you used for your crust- it is better to keep them a little larger. Once you are satisfied, set aside. Take your hot fudge and heat in the microwave according to directions. Remove your pie from the fridge. Using a fork. Lightly drizzle hot fudge over the top of the pie, using as much or as little as you want. Once you are happy with how this looks, add some extra chocolate chips to your bag of crushed cookies and shake until combined. Sprinkle this over the top, again to your preference. Finally, place back in the fridge or in the freezer for at least 2 hours. Cut and enjoy!
This recipe is very easy, and very cheap, to make. It is so simple, but so delicious! Chilling/freezing the pie with cookies dipped in milk gives them almost a cookie-dough-like texture and everyone will be begging you for the recipe. It is great for the upcoming warmer months, especially when using the freezing technique to give yourself an easy ice-cream-like cake. To mix it up, replace the chocolate chip cookies with Oreo cookies or another cookie of your choice. It is super easy to make your own versions of this and there is no way to mess it up! If you’re looking for a versatile, easy, crowd-pleasing dessert, then look no further than this “Easy-As-Pie” Pie recipe!