Chocolate-chip Cookie Icebox Pie
Active Time 25 minutes
Total Time 6 hours 25 minutes, including 6 hours of refrigeration Makes 10 servings
2½ cups heavy whipping cream ¼ cup packed plus 1 Tbs. light-brown sugar
1¼ tsp. pure vanilla extract 1 18.2-oz. pkg. chocolate-chip cookies (such as Chips Ahoy! Family Size)
¼ cup mini semisweetchocolate chips
MAKE IT 1.
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 mediumhigh; beat until medium-to-stiff peaks form, 3 to 4 minutes.
2. Spread about 11/2 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 whippedcream mixture and cookies 2 additional times (for 3 layers total of each).
3. 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.
4. 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.