Instructions

• Place about 20 chocolate chip cookies in a zip-top bag and crush with a rolling pin until you have 2 1/4 cups (251 g) of fine crumbs. (Tip: about 9 cookies ≈ 1 cup of crumbs.)
• Transfer the 2 1/4 cups cookie crumbs to a bowl, pour in the 4 tablespoons (57 g) melted unsalted butter, and stir until the crumbs are evenly moistened.
• Press the crumb mixture firmly into the bottom and up the sides of a 9" pie plate to form an even crust. Chill the crust in the refrigerator for at least 30 minutes to set.
• In a medium bowl, whisk the 1 (3.4 oz) box instant vanilla pudding mix with 1 1/2 cups milk until smooth. Let the pudding sit for 5 minutes to thicken.
• Stir the 1/2 cup mini chocolate chips into the thickened pudding. If you want chips on top for garnish, set a few aside before stirring.
• Crush two of the Additional Cookies (set aside from your garnish supply) and fold the crushed pieces into the pudding mixture.
• Pour the pudding filling into the chilled crust, smooth the top, cover, and refrigerate for at least 4 hours or overnight until fully set.
• Before serving, top the pie with whipped cream or whipped topping, sprinkle any reserved mini chocolate chips if desired, and arrange Additional Cookies for garnish (for example, break cookies in half and place them at equal slice intervals).
• Store covered in the refrigerator: the pie (without whipped cream) will keep up to 2 days; if topped with fresh whipped cream, serve within 24 hours.