Instructions

• Place about 20 chocolate chip cookies in a large resealable plastic bag and crush with a rolling pin until you have 2 1/4 cups (251 g) of cookie crumbs. Reserve any additional cookies for garnish.
• Pour the crumbs into a bowl, add 4 tablespoons (57 g) melted unsalted butter, and stir until the crumbs are evenly moistened.
• Press the buttered crumbs firmly into the bottom and up the sides of a 9" pie plate to form the crust. Chill the crust in the refrigerator for at least 30 minutes.
• In a medium bowl, whisk the 3.4-ounce box of instant vanilla pudding mix with 1 1/2 cups (356 ml) milk until smooth. Let the mixture sit for 5 minutes to thicken.
• Stir 1/2 cup (170 g) mini chocolate chips into the thickened pudding. If you want cookie pieces in the filling, crush some of the reserved additional cookies and fold them in.
• Pour the pudding mixture into the chilled crust, smooth the top, cover, and refrigerate for at least 4 hours or overnight to set.
• Before serving, top the pie with whipped cream or whipped topping and garnish with the additional cookies (for example, break cookies in half and place them around the pie at equal slice intervals).
• Store the pie covered in the refrigerator up to 2 days without whipped cream. If the pie is topped with fresh whipped cream, serve within 24 hours.