Chocolate Mousse Pie made with Chunky CHIPS AHOY! Cookie Pieces

This delicious pie offers layers and layers of texture - from the crispy cookie crust and creamy mousse, to the crunchy Chunky CHIPS AHOY! Cookie Pieces and smooth caramel sauce. A great dessert for any occassion and operation.



8 servings, 5.5 oz. each

  • Pie Shell

  • 5 oz. Chunky CHIPS AHOY! Cookie Pieces
  • 5 oz. NABISCO Graham Cracker Crumbs
  • 2¾ oz. unsalted butter, melted

  • Caramel Layer

  • 7½ oz. heavy cream
  • 3¾ oz. light corn syrup
  • 1 oz. unsalted butter
  • ¼ tsp. kosher salt
  • 7½ oz. granulated sugar
  • 1 tsp. vanilla extract

  • Chocolate Mousse

  • 6½ oz. semi-sweet chocolate
  • 2 oz. whole milk
  • ¾ oz. granulated sugar
  • 9 oz. heavy cream
  • 4½ oz. whipped cream
  • 3 oz. Chunky CHIPS AHOY! Cookie Pieces

Nutrition per serving

Calories850 Total fat56 gSaturated fat33 gTrans fat1.5 gCholesterol115 mgSodium220 mgCarbohydrate86 gDietary fiber4 gTotal Sugars64 gAdded sugars61 gProtein6 gVitamin A45 %DVVitamin C0 %DVVitamin D6 %DVCalcium6 %DVIron20 %DVPotassium4 %DV
For Pie Shell:  

Finely grind Chunky CHIPS AHOY! Cookie Pieces. Combine with graham cracker crumbs and butter. Press firmly onto bottom and up sides of 9-inch pie plate. Set aside while preparing fillings.

For Caramel Layer:  

Bring cream, corn syrup, butter and salt to boil in heavy saucepan on medium heat; remove from heat.

Meanwhile, caramelize sugar in heavy bottom saucepan on medium-high heat until golden brown; remove from heat.  Carefully and slowly add hot cream mixture, stirring constantly until all cream mixture is incorporated. (Exercise caution in doing this, as steam will rise from the caramel mixture.) Bring caramel mixture back to boil; boil 30 seconds. Remove from heat; add vanilla. Cool to room temperature before using. Pour into pie shell.

For Chocolate Mousse:  

Important: Prepare pie shell and caramel before making mousse. Melt chocolate to 100ºF. Boil milk and sugar and pour over chocolate, mixing well. Keep chocolate/milk mixture at 100ºF until ready to use.

Whip heavy cream to very soft peaks. Fold cream, in thirds, into chocolate mixture. Immediately pour into pie shell over caramel layer. Refrigerate several hours.

To finish, pipe whipped cream about 1-inch inside of edge of pie shell, then place Chunky CHIPS AHOY! Cookie Pieces outside of whipped cream. Refrigerate until ready to serve.


The recipe makes more caramel than is used in this pie. Reserve remainder for other uses. 

Serve pie with additional caramel sauce or with chocolate sauce, if desired.

© Mondelēz International group