White Chocolate Cream Pie

with Chocolate Crumb Crust

Crumbled chocolate sandwich cookies make a deliciously perfect crust for smooth and creamy white chocolate and a layer of whipped cream.

Recommended Product:
BLACK+DECKER® 3-In-1 Easy Assembly 8-Cup Food Processor

  • Prep Time:
    30 min
  • Cook Time:
    5 min
  • Ready In:
    35 min
  • Serves:


  1. 12 chocolate sandwich cream cookies
  2. 1 Tbsp. ground coffee
  3. 2 Tbsp. butter, room temperature
  4. 4 oz. white chocolate chips
  5. 2 sticks (8 oz.) butter, room temperature
  6. 1⁄2 c. granulated sugar
  7. 1⁄2 c. brown sugar
  8. 3 eggs
  9. 1⁄2 tsp. vanilla
  10. 2 c. prepared whipped cream


Place cookies in food processor bowl with the metal S Blade. Pulse chop 10 times until cookies are finely chopped. Add coffee grounds and 2 Tbsp. butter and pulse several times.

Transfer cookie crumb mixture into a 9-inch pie pan and press crumbs evenly on bottom and half way up side of pan. Set aside.

Place chocolate chips in microwave safe bowl; microwave at 50% power for 1 minute. Stir; microwave an additional 30 sec. at 50% power. Remove from microwave; set aside.

Place butter into medium bowl. Using whisk attachment, whip butter until light and fluffy. Add sugars, 1 Tbsp. at a time, whipping after each addition. Add eggs one at a time, whisking after each addition until mixture is smooth.Stir in cooled chocolate and vanilla.

Pour filling into prepared crust; refrigerate 4 hours or until set.

Top refrigerated pie with whipped cream 1 hour before serving. Garnish with chocolate curls or cookie crumbs, if desired.