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.