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Homemade Mini Cookies and Cream Hazelnut Pies photo

Mini Cookies and Cream Hazelnut Pies

These Mini Cookies and Cream Hazelnut Pies are irresistibly adorable and delicious! A perfect dessert for any occasion!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Mini Pies:
  • 1 box Pillsbury pie crust (contains 2 pie crust rounds)
  • 1 jar Jif Swirled Cookies 'n Cream Hazelnut Spread
  • 1 tub Cool Whip (thawed)
  • 24 mini Oreo cookies

Equipment

  • Mini Muffin Tin
  • Rolling Pin
  • Cookie cutter or round cutter
  • Mixing Bowl
  • Spatula
  • Chilling space

Method
 

Instructions
  1. Step 1: Preheat the oven to 350°F (175°C).
  2. Step 2: Roll out the Pillsbury pie crust on a lightly floured surface and cut out circles slightly larger than the mini muffin tin wells.
  3. Step 3: Press each round of pie crust into the mini muffin tin to form cups.
  4. Step 4: Bake the crusts for about 10-12 minutes until lightly golden.
  5. Step 5: Allow the crusts to cool completely in the tin.
  6. Step 6: In a mixing bowl, combine the thawed Cool Whip and hazelnut spread until smooth.
  7. Step 7: Spoon the filling into each cooled crust.
  8. Step 8: Top each pie with a mini Oreo cookie.
  9. Step 9: Chill the mini pies in the refrigerator for at least 30 minutes before serving.

Notes

  • For a fresher taste, substitute Cool Whip with homemade whipped cream.
  • Try different hazelnut spreads like Nutella for a unique flavor.
  • Store in an airtight container in the refrigerator for up to 3 days.