Cookies ‘n Cream Pie

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This no-bake Cookies ’n Cream Pie has become a family-favorite in our house! And who can blame us? The gluten-free chocolate vanilla cream sandwiches, dairy-free heavy whipping cream, and powdered sugar are a terrific trio. Each bite is as decadent as the last. And tips and tricks are included! {Gluten-Free + Vegan}

Spiriteds, I need to sit down because I can hardly contain my excitement over finally FINALLY getting to share this Cookies ’n Cream Pie recipe with you. For about year, our family has been working on this, finding ways to navigate allergies, accessible ingredients, and just the right amount of sweetness to create something more than just our foursome can enjoy.

And I’m here to say we did it. The journey was tasty because, let’s face it, even the reject attempts were delicious. If you have a sweet tooth, then you need this in your virtual recipe tin.

This recipe is inspired by Cotter Crunch’s Vegan Dirt Pie. The minute I saw it, I knew I wanted to create something our family could enjoy. Cookies ’n Cream Pie is a go-to no-bake dessert recipe for birthdays, holidays, and friend-overs. It’s not labor intensive, but it is decadent. 

Omigosh, Spiriteds, are you ready to make your own Cookies ’n Cream Pie? Because once you do, you’ll start dreaming about it, day and night and all the minutes in between! With all that creamy, crunchy goodness, you know iIt’s absolutely worth it!

Cookies ’n Cream Pie is

• Vegan and gluten-free
• No-bake
• Ready in about 1-2 hours
• Sweet and delectable

Side note: To make sure your Cookies ’n Cream Pie is vegan, select vegan dairy-free whipping/heavy cream, powdered sugar, and butter (if using). 

Cookies ’n Cream Pie ingredients

• Gluten-free chocolate vanilla cream sandwich cookies. I used Gluten-Free Oreos. You’ll want 24 cookies for the crust, 12 for the filling, and then a handful for the topping, maybe about 4-6.
• Coconut oil. Five tablespoons for the crust and two for the cream filling. Always measure the coconut oil after it’s melted to ensure you get the right amount.
• Dairy-free whipping cream or heavy cream. You’ll want the variety in a carton rather than a spray can. You’re looking for a cream that is whipped into a fluff. I’ve used a brand from Trader Joe’s as well as a version from Country Crock.
• Powdered sugar. Depending on the brand of dairy-free heavy cram you work with, you might adjust this quantity slightly. This way you get the sweetness you want. Typically, the more you add, the sweeter and thicker the filling will be. But I don’t notice too much of a difference between 1/4 and 1/3 cup.
• Vanilla. We always add two tablespoons because it adds just the right amount of sweetness without altering the consistency of the filling.
• Cream of tartar. This helps to stabilize and thicken the filling, too. I don’t add a lot because it does alter the filling flavor.

Side note: Below I offer an option that includes a dairy-free butter/coconut oil combo for the crust. So you might wonder whether a person can just skip the count oil and use all butter. I haven’t tried this recipe that way. Coconut oil is ideal for no-bake crusts because of how quickly and firmly it sets. But sometimes it can be dry. Thus we add butter to moisten it and prevent brittle crusts. But some allergen-friendly butters are just too soft to hold no-bake desserts together.

How to make Cookies ’n Cream Pie

1. Grease the bottom and side of a 9-inch circular spring form pan with coconut oil, line with parchment paper, and set aside.
2. To a food processor, add 24 chocolate vanilla cream sandwich cookies, followed by 5 tablespoons melted coconut oil. Pulse until the cookies resemble small crumbs. Transfer the crumb mixture to the lined pie pan and press the crumbs into an even layer. Refrigerate while you work on the filling.
3. Using a standing mixer or handheld mixer, add the heavy whipping cream, powdered sugar, vanilla, and cream of tartar, and two tablespoons melted coconut oil. Whip until the filling becomes firm and peaks form. The filling is ready when its consistency holds as the mixer is turned off.
4. To the same food processor in Step 2, add 12 chocolate vanilla cream sandwich cookies and pulse until crumbs form. These crumbs don’t need to be as small as the crumbs used for the pie base. Transfer the crumbs to the mixing bowl and whip on a LOW speed until they are combined. Do not overmix. Remove the crust from the refrigerator and fold the filling into the pan. To help the filling settle evenly into the pan, carefully slide the pie pan side to side and front to back.
5. Crumble 4-5 chocolate vanilla cream sandwich cookies, either by hand or in the food processor again, to create the cookie topping. These pieces can be of all shapes and sizes. Sprinkle them around the top of the pie and transfer the dish back to the refrigerator. The pie will be ready in about 30 minutes.
6. Refrigerate leftovers in an airtight container for about 3-4 days.

Recipe tips and tricks

• If you have allergen-friendly butter on hand, then you can back the coconut oil down to 4 tablespoons and then add 1-2 tablespoons of your butter of choice. This is helpful for coconut oil bases that create super-crinkly crusts prone to baking when they are sliced into servings. I’ve made this crust with just coconut oil and done just fine. I’ve made it with a combination of coconut oil and allergen-friendly butter and found it worked and tasted beautifully, too.
• Search online, call ahead, and look around for dairy-free heavy cream or heavy whipping cream because I find it is sometimes hard to locate. I’d love to be brand loyal, but alas, the options change too frequently where I live. If you have more consistent luck than I do, then I’m am chuffed on your behalf!

How to cut into a pie without it falling apart

1. First, line the pie dish with parchment paper. This way, when you cut into it, you can cut in a slightly downward motion. If you hear paper crinkling, then you know you’ve hit the paper and need to readjust the knife’s position. But the worst you’ve done is crinkle some paper.
2. Second, use a springform pie dish. I go so far as to line the side of the springform dish with parchment so that when I release the mechanism, it jostles the paper and not the pie.
3. Next, put a sharp, non-serrated knife in warm water to warm it. Using a towel, carefully remove the excess water and then slice into the pie. I always err on the side of pointing the knife downward toward the center of the pie. Then I press down on the rest of the knife in one motion. This makes it easier to get that clean cut right at the center of the pie. While the knife is in the pie, I gently, but firmly, press down with both hands on the blade, careful to distribute my weight evenly and once I hear the crunch of the slice forming, I smoothly slide the knife out of the pie, no sawing motion included.
4. After that, I rinse the knife in warm water, carefully wipe it dry, and begin the process again on the other slide of the slice.
5. Finally, I repeat this process for each slice until all pieces have been served.

More no-bake desserts to enjoy!

If you love a good sweet treat and appreciate the ease of a no-bake recipe, then you are in luck! Below are three no-bake dessert recipes that are delectable!

• Chocolate-Frosted Paleo Pumpkin Brownies
• No-Bake Chocolate Almond Butter Truffles
• Chocolate Chip Oatmeal Bars 

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always remember I’m glad you’re here. ❤️

Cookies’n Cream Pie

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This no-bake Cookies ’n Cream Pie has become a family-favorite in our house! And who can blame us? The gluten-free chocolate vanilla cream sandwiches, dairy-free heavy whipping cream, and powdered sugar are a terrific trio. Each bite is as decadent as the last. And tips and tricks are included! {Gluten-Free + Vegan}

• Prep Time: 45 minutes
• Chill Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 slices 1x
• Category: Desserts
• Method: No-Bake
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

Helpful equipment:

• Food processor
• 9-inch springform pie pan
• Parchment paper
• Sharp, non-serrated knife
• Pitcher of warm water

For the crust:

• 24 gluten-free chocolate vanilla cream sandwich cookies
• 5 tablespoons coconut oil, measure after melting
• Optional: 1-2 tablespoons allergen-friendly butter, measure after melting

For the filing:

• 2 cups dairy-free heavy whipping cream
• 1/3 cup powdered sugar
• 2 tablespoons vanilla
• 1 teaspoon cream of tartar
• 2 tablespoons coconut oil, measure after melting
• 12 gluten-free chocolate vanilla sandwich cookies

For the topping:

• 4–6 gluten-free chocolate vanilla cream sandwich cookies

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Instructions

1. Grease the bottom and side of a 9-inch circular spring form pan with coconut oil, line with parchment paper, and set aside.
2. To a food processor, add 24 chocolate vanilla cream sandwich cookies, followed by 5 tablespoons melted coconut oil. Pulse until the cookies resemble small crumbs. Transfer the crumb mixture to the lined pie pan and press the crumbs into an even layer. Refrigerate while you work on the filling.
3. Using a standing mixer or handheld mixer, add the heavy whipping cream, powdered sugar, vanilla, and cream of tartar, and two tablespoons melted coconut oil. Whip until the filling becomes firm and peaks form. The filling is ready when its consistency holds as the mixer is turned off.
4. To the same food processor in Step 2, add 12 chocolate vanilla cream sandwich cookies and pulse until crumbs form. These crumbs don’t need to be as small as the crumbs used for the pie base. Transfer the crumbs to the mixing bowl and whip on a LOW speed until they are combined. Do not overmix. Remove the crust from the refrigerator and fold the filling into the pan. To help the filling settle evenly into the pan, carefully slide the pie pan side to side and front to back.
5. Crumble 4-5 chocolate vanilla cream sandwich cookies, either by hand or in the food processor again, to create the cookie topping. These pieces can be of all shapes and sizes. Sprinkle them around the top of the pie and transfer the dish back to the refrigerator. The pie will be ready in about 30 minutes.
6. Refrigerate leftovers in an airtight container for about 3-4 days.

Notes

• If you have allergen-friendly butter on hand, then you can back the coconut oil down to 4 tablespoons and then add 1-2 tablespoons of your butter of choice. This is helpful for coconut oil bases that create super-crinkly crusts prone to baking when they are sliced into servings. I’ve made this crust with just coconut oil and done just fine. I’ve made it with a combination of coconut oil and allergen-friendly butter and found it worked and tasted beautifully, too.
• Search online, call ahead, and look around for dairy-free heavy cream or heavy whipping cream because I find it is sometimes hard to locate. I’d love to be brand loyal, but alas, the options change too frequently where I live. If you have more consistent luck than I do, then I’m am chuffed on your behalf!
• See blog post for details on how to cut a pie without it falling apart.