Chips Ahoy Chocolate Pie
Indulge in the ultimate dessert experience with this decadent Chips Ahoy Chocolate Pie, a no-fuss treat perfect for chocoholics and cookie lovers alike. Featuring a buttery Chips Ahoy cookie crust baked to perfection, this pie is filled with rich, velvety chocolate ganache made with semi-sweet chocolate chips and heavy cream. The creamy filling is topped with a luscious layer of whipped topping, creating a dreamy, melt-in-your-mouth texture in every bite. Garnished with crushed Chips Ahoy cookies and optional grated chocolate, this pie is as gorgeous as it is delicious. With only 25 minutes of prep and simple ingredients, it’s an easy yet show-stopping dessert for gatherings, celebrations, or cozy nights in. Serve it chilled and watch it disappear in no time!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 24 pieces Chips Ahoy cookies
- 6 tablespoons Unsalted butter
- 1.5 cups Semi-sweet chocolate chips
- 1.25 cups Heavy cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 1.5 cups Whipped topping
- 3 pieces Chips Ahoy cookies (for garnish)
- 2 tablespoons Grated chocolate (optional)
Instructions
Preheat the oven to 350°F (175°C).
In a food processor, pulse 24 Chips Ahoy cookies until they form fine crumbs.
Melt 6 tablespoons of unsalted butter in the microwave or stovetop, then mix it with the cookie crumbs until evenly combined.
Press the cookie mixture firmly into the bottom and sides of a 9-inch pie pan to form a crust.
Bake the crust for 8 minutes, then remove from the oven and let it cool completely before adding the filling.
In a medium saucepan, heat 1 cup of heavy cream over medium-low heat until it just begins to simmer. Do not let it boil.
Remove the cream from heat and add 1.5 cups of semi-sweet chocolate chips. Stir until smooth and fully melted to create a ganache.
Stir in 1 teaspoon of vanilla extract and let the chocolate mixture cool to room temperature.
In a separate bowl, whip the remaining 1/4 cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form.
Gently fold the whipped cream into the cooled chocolate ganache until uniformly combined.
Pour the chocolate filling into the cooled cookie crust and spread evenly with a spatula.
Chill the pie in the refrigerator for at least 4 hours or until the filling is set.
Before serving, top the pie with 1.5 cups of whipped topping, spreading it evenly across the surface.
Garnish with additional Chips Ahoy cookies (crushed or whole) and optional grated chocolate.
Slice and serve chilled. Enjoy your decadent Chips Ahoy Chocolate Pie!
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 146 mg | 6% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 33.2 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 77 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
