Go Back
How to Make an Easy Chocolate Chip Cookie Icebox Pie

Chocolate Chip Cookie Icebox Pie

A creamy, chilled pie with a buttery chocolate chip cookie crust, vanilla cream cheese filling, and miniature semisweet chocolate chips. It is an easy make-ahead dessert that sets in the refrigerator.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 24 cookies, about 2 cups crumbs Chocolate chip cookies, such as Chips Ahoy!, finely crushed
  • 5 tablespoons Unsalted butter, melted
  • 1/4 cup Granulated sugar
Filling
  • 8 ounces Full-fat cream cheese, softened
  • 1/2 cup Confectioners’ sugar
  • 1 teaspoon Vanilla extract
  • 1 1/2 cups Heavy cream, cold
  • 1 cup Miniature semisweet chocolate chips
Optional Garnish
  • As needed Additional whipped cream
  • As needed Extra chocolate chip cookies
  • As needed Chocolate shavings or mini chocolate chips

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Crush the chocolate chip cookies into fine crumbs, then combine them with the melted butter and granulated sugar. Press the mixture firmly over the bottom and slightly up the sides of a 9-inch pie plate, bake for 8–10 minutes, and cool completely.
  2. Beat the softened cream cheese, confectioners’ sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the cold heavy cream to firm peaks.
  3. Fold the whipped cream gently into the cream cheese mixture until no streaks remain. Fold in the miniature semisweet chocolate chips, spoon the filling into the cooled crust, and smooth the surface.
  4. Cover the pie and refrigerate for at least 4 hours, or preferably overnight, until firm. Add whipped cream, extra cookies, chocolate shavings, or mini chocolate chips just before serving.

Notes

Measure the crushed cookies by volume because cookie sizes vary by brand. Full-fat cream cheese and very cold heavy cream help the pie set firmly. For a semifrozen texture, freeze the pie and let it stand at room temperature for about 10–15 minutes before slicing.