This Tiramisu Cookie Pie is a fun twist on a classic dessert!

Easter is coming up, and it will be the first real holiday of 2017 we’re celebrating without my dad. While it’s been almost 6 months since he passed, I try to find different way to keep his memories alive. My kids and I took up coin collecting, one of his hobbies when I was a child. We look at family photos together and tell stories. We also remember him through the recipes we share. His biological mother was Italian as was his adoptive mother {his biological aunt} and his adoptive father. I usually prepare tiramisu for Christmas, but I thought — Why not prepare a new version of tiramisu for Easter? Check out my Tiramisu Cookie Pie, a delicious spin on one of my favorite Italian desserts.

Tiramisu Cookie Pie Ingredients:

• 8 ounces mascarpone cheese
• 2 eggs, separated
• 1/4 cup + 2 T sugar
• 1/4 t vanilla extract
• 1/2 cup coffee, cooled
• OREO Pie Crust
• NILLA Wafers
• Optional: Mini NILLA Wafers, 1/4 cup dark chocolate, sprinkles

Tiramisu Cookie Pie Directions:

Begin by gathering your ingredients. Best part about this pie? It requires no baking at all! Within about 10 minutes, your pie will be prepped and ready for refrigeration. The first step is to make the tiramisu cream.

To make the cream, separate two eggs into whites and yolks. Set the whites aside. In a stand mixer, whisk together the two egg yolks, sugar, and vanilla extract until you have a pale, yellow mixture. By hand, fold in the mascarpone cheese. This has to be done carefully so that the mixture does not separate. Next, whisk the egg whites in a separate bowl until stiff peaks form. Fold your egg whites into your mascarpone mixture until just combined.

Did you notice I got an OREO Pie Crust? It’s an awesome way to add that delicious chocolate cookie flavor into your Tiramisu Cookie Pie. Place half the cream mixture as the first layer at the bottom of the pie.

Dip NILLA Wafers in a cup of room temperature coffee and make a single layer of cookies over the cream. You can form a nice design by spacing the NILLA Wafers out evenly. The NILLA Wafers absorb the coffee and get a soft texture, just like the traditional lady fingers in tiramisu.

Top the coffee-soaked cookies with the second half of the cream, and smooth the surface with a spatula. Dust the top of the pie with cocoa powder, a traditional component of tiramisu. 

Refrigerate the pie for several hours or overnight. This is a wonderful dessert to prepare a day before your family’s celebration. To put a whimsical twist on this classic dessert, melt 1/4 of a cup of dark chocolate and drizzle it over Mini NILLA Wafers. Then add fun spring-colored sprinkles. Allow the chocolate to set on the cookies. Decorate the pie by placing the Mini NILLA Wafers overlapping one another around the edge. 

Your pie is ready to serve! But I’m warning you: it’s super delicious! It tastes like a light, fluffy cheesecake with a touch of coffee and chocolate flavors.

You may think one pie is plenty for your family, but this may not be true. My family of four pretty much tore through this pie within hours of cutting the first slice. It’s just that good!

What desserts are you preparing for Easter?

Pin this Tiramisu Cookie Pie recipe below!