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Overhead image of a slice of patriotic chocolate chip cookie candy cream pie on a white plate with cookie crumbles and m&m's on the plate along with a fork, with American flag decor in the background.
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5 from 2 votes

Chocolate Chip Cookie Candy Cream Pie

This Chocolate Chip Cookie Candy Cream Pie is an easy no-bake dessert with a chocolate chip cookie crust, a creamy cheesecake-style filling, and plenty of cookie and candy mixed in. It’s simple to make, fun to customize for any holiday, and always a hit for parties, potlucks, or family gatherings.
Author: Nikki Lee
Servings: 8 servings
Prep Time 15 minutes
Chill Time 3 hours
Total Time 3 hours 15 minutes

Ingredients 

  • 1 each no-bake chocolate chip cookie crust or premade cookie crust

Chocolate Chip Cookie Crust

  • 2 ¼ cups chocolate chip cookie crumbs
  • 5 tablespoons butter

Pie Filling

  • 8 ounce block cream cheese room temperature
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 12 ounces frozen whipped topping (thawed) divided reserve 4 ounces for top if desired
  • 1 cup chocolate chip cookie chunks coarsely broken (about 6 cookies)
  • ½ cup M&M's red, white, and blue (or colors matching your theme)
  • patriotic sprinkles (or colors matching your theme)

Instructions

Cookie Pie Crust

  • In a medium bowl, combine crushed cookie crumbs and melted butter. Press into a 9-inch pie plate and freeze for at least 30 minutes.

For the Pie

  • In the bowl of a stand mixer or in a large bowl with an electric mixer (medium speed), beat cream cheese until smooth. Add powdered sugar and vanilla, mix until combined and fluffy. Then fold in 8 ounces of whipped topping until combined.
  • Add in chunks of chocolate chip cookies and red, white, and blue M&M's (you can also just use red and blue), and gently fold them in until evenly distributed throughout the filling.
  • Refrigerate the pie for 3 to 4 hours, or until it has set.
  • Garnish with remaining whipped topping and patriotic (red, white, and blue) sprinkles. You can also use any color scheme that fits your occasion.

Notes

Chocolate Chip Cookie Crust
  • 2 ¼ cups crushed chocolate chip cookie crumbs - (like Chip Ahoy)
  • 5 tablespoons butter, melted
Combine crushed cookie crumbs and melted butter. Press into a 9-inch pie plate and freeze for at least 30 minutes.
To Make Gluten-Free:
Use gluten-free chocolate chip cookies for the crust and mix-ins (gluten-free Chips Ahoy work well), and choose certified gluten-free candies if needed. Many whipped toppings are gluten-free, but always check labels to be sure, especially for those with celiac disease. Once those swaps are made, follow the recipe as written.
To Make Dairy-Free:
Use a dairy-free butter for the crust, along with dairy-free cream cheese and whipped topping, and be sure your cookies and candies are dairy-free as well. Check labels, then follow the recipe as written.

Nutrition

Serving: 1 slice | Calories: 391 kcal | Carbohydrates: 42 g | Protein: 8 g | Fat: 20 g | Saturated Fat: 11 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 4 g | Trans Fat: 0.4 g | Cholesterol: 33 mg | Sodium: 402 mg | Potassium: 182 mg | Fiber: 1 g | Sugar: 31 g | Vitamin A: 337 IU | Vitamin C: 0.1 mg | Calcium: 163 mg | Iron: 1 mg

Find it online:

www.soulfullymade.com/chocolate-chip-cookie-candy-cream-pie/