Did you know the cookies & cream flavor was invented in 1979 at South Dakota State University? That’s what I call a great scientific discovery!
Well, we can still innovate on top of such a famous flavor combination, this time by making our loved ones a cookies & cream pie.
Imagine a cold, creamy bite livened by the most exciting crunchy cookie crumbles. All over a thick and crumbly Oreo pie crust, topped with silken smooth whipping cream frosting and some extra cookies on top of it all. That’s today’s project right there, and it is awesome!
Let’s make this fantastic no-bake pie from scratch, so call some friends over and let’s get cooking! This pie will become one of your favorite desserts, guaranteed!
The Ingredient Rundown
You can’t have a pie without a pie crust, and although you can just buy one, home-made pie crusts are always better, especially if you want them sugar-free. They’re super easy to put together, too, especially when almond flour and unsweetened cacao powder to emulate Oreo cookies. Mix them with butter to create a flavorful, consistent, but still, crumbly crust to hold your pie together, sweeten it to taste!
We’re making our pie filling with cream cheese, whipping cream, some sugar and more almond-cacao crumbles.
Then there’s the whipped cream topping, which is only whipping cream and powdered sugar; this part is easy.
Finally, the garnish. Let’s drizzle our pie with zero-sugar chocolate sauce and throw in some more almond ‘cookie’ crumbs to top the dessert. This one’s a beauty!
How Many Servings Are On My Pie?
Here’s a piece of information you’ll find quite handy. A 9-inch pie yields 6 hefty slices, but you can certainly cut it into 8 pieces, and no one will complain, especially when the pie is creamy and sweet like the one we’re making today.
Having said that, pie sizes vary; more often than not, the pie molds are between 8 and 12 inches. This means six to eight slices is what you want to get.
Making smaller pies is fun, too, especially if you have in hand 4-inch molds but serve one of these per person.
The recipe below works for 6 large slices or 8 normal-sized slices.
Neat Substitutions and Variations
You don’t have to follow my recipe religiously; there’s plenty of room for creativity.
Let’s start with crust. There are many ways to add personality to an almond-flour-based crust. Add a teaspoon of vanilla extract to add pleasing aromas or throw in a few crushed nuts for added crunch.
You don’t really want to mess with the pie filling composition, but you can play with the pie’s toppings. Think for keto caramel sauce instead of chocolate fudge, and how about some more crushed nuts to give a crunch to every bite?
Finally, there’s the color. A few drops of food colorant can change the pie’s presentation entirely, especially if added to the whipping cream. You won’t change the flavor, so don’t worry about it.
When To Serve Cookies & Cream Pie
This is my go-to pie for backyard grilling parties, especially when my guests could use a refreshing dessert after long hours under the sun.
I’m sure you can imagine this pie is quite popular with kids too (including the child within you), and that’s part of the flavor combination’s popularity — who doesn’t love cookies and cream?
If you have the chance of making one-serving-sized mini pies, these are ideal for special dinners, even for date night. There’s something luxurious on the familiar creamy treat that might just be what you need to finish dinner with a high note.
How To Store Your Cookies & Cream Pie
The only problem with our cookies & cream pie is that it’s quite unstable, especially when it warms up — it can become a mess!
This means you want to serve the pie really cold, and you must keep it cold too. You can definitely make this pie a day before, as long as it stays in the fridge, and you can store it frozen indefinitely.
There’s a risk, though; the cookies are a fun ingredient because they’re crunchy; they offer a textural contrast. With time, that crunchiness fades off as the cookies go soggy. This is important to consider. This cake is better enjoyed freshly made. It won’t go bad or anything, but it loses its properties.
For our pie, we’ll need a spring-form 9-inch pie mold. This is where the magic happens.
We’ll also need a few mixing bowls; you’ll need to whip the cream in one and beat the cream cheese in a second one. At the end of the day, this is a layered cake, so you have to work on each layer separately. You want an electric hand mixer for the best texture.
You’ll need a food processor to combine the almond flour with the cocoa powder. Although you can whisk them together by hand, too.
Other than that, you’re all set. Once you get the hang of working with different elements and combining them in the pie mold, you’ll see this recipe is quite uncomplicated.
For the crust:
- 100 grams almond flour
- 40 grams unsweetened cacao powder
- 4 tablespoons butter
For the filling:
- 2 cup whipping cream
- ½ cup sweetener
- 30 grams coarse almond meal
- 15 grams unsweetened cacao powder
- 8 ounces of softened cream cheese
For the whipped layer and garnish:
- 1 cup whipping cream
- 1/3 cup sweetener
- For the filling, beat 1 cup of whipping cream until stiff peaks form.
- In a separate bowl, pour in the softened cream cheese and add the sweetener.
Whisk until fluffy and airy.
- Fold in the whipping cream into the cream cheese mixture. Don't
over-mix. Add the almond meal and cacao powder and combine.
- For the crust, use a food processor to combine the almond flour and
cocoa powder. Add the butter and press the mixture into your pie mold.
- Pour the filling into the crust and flatten down. Refrigerate for one
- Beat the second cup of whipping cream with the sweetener until fluffy.
Spread over the pie filling.
- Drizzle with chocolate fudge and top with more almond-cocoa mixture as a
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 519Total Fat: 50gCarbohydrates: 12gFiber: 3gProtein: 8g