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Credit: Jen Causey

Recipe Summary

active:
25 mins
total:
6 hrs 25 mins
Yield:
Makes 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat cream, brown sugar, and vanilla in the bowl of a stand mixer fitted with a whisk attachment on medium speed until starting to thicken, about 1 minute. Raise mixer speed to medium-high; beat until medium-to-stiff peaks form, 3 to 4 minutes.

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  • Spread about 1 1/2 cups of the whipped-cream mixture on the bottom of a 9-in. pie plate. Top evenly with a single layer of cookies (all facing up), breaking cookies as needed to fill any gaps and create a solid layer. Repeat layers of whipped-cream mixture and cookies 2 additional times (for 3 layers total of each).

  • Spread top of pie with remaining whipped-cream mixture, using the back of a spoon or a small offset spatula to swirl. Loosely cover with plastic wrap, and refrigerate at least 6 hours or up to 12 hours.

  • Just before serving, remove plastic wrap and sprinkle chocolate chips around pie's perimeter. Pie may be wrapped lightly in plastic wrap and stored in refrigerator for up to 3 days.

Tips

All that whipped cream can get messy. For the nicest slices, use a large chef’s knife—but be sure to have a bowl of hot water nearby for dipping the knife between cuts.

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