Fluffy White Chocolate Pie made with CHIPS AHOY! Cookies

Fluffy White Chocolate Pie made with CHIPS AHOY! Cookies


40 servings or 4 (9-inch) pies,10 servings each

  • 3-1/4 lb. CHIPS AHOY! Cookies, finely crushed
  • 8 oz. butter, melted
  • 2 lb. plus 2 oz. white baking chocolate, finely chopped, divided
  • 5 lb. hot prepared vanilla pudding and pie filling
  • 3 oz. CHIPS AHOY! Cookies, coarsely broken
  • 2-1/4 lb. whipped medium peaks heavy cream

Nutrition per serving

  • Calories


  • Total fat

    39 g

  • Saturated fat

    20 g

  • Trans fat

    1 g

  • Cholesterol

    65 mg

  • Sodium

    350 mg

  • Carbohydrate

    64 g

  • Dietary fiber

    1 g

  • Sugars

    44 g

  • Protein

    6 g

  • Vitamin A

    15 %DV

  • Vitamin C

    0 %DV

  • Calcium

    15 %DV

  • Iron

    8 %DV


For each pie: Mix 13 oz. cookie crumbs with 2 oz. butter until well blended; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.

Add 3-1/2 oz. of the white chocolate to 2 cups hot pie filling; stir until chocolate is completely melted. Pour into crust. Refrigerate several hours or until filling is firm.

Melt 5 oz. of the remaining chocolate; cool to 90ºF. Spread into 1/8-inch-thick layer on sheet of parchment paper; top with 2 broken cookies. Let stand until chocolate is firm. Coarsely break into pieces.

Spread 3 cups whipped topping over pie, mounding slightly in center. Garnish with white chocolate pieces.