1Heat oven to 350°F. In medium bowl, mix cookie crumbs and melted butter. Press in ungreased 9-inch pie plate. Bake 10 minutes. Cool completely.
2Meanwhile, in 2-quart saucepan, beat cornstarch, 2/3 cup sugar and the salt with whisk. Beat in half-and-half, 1/2 cup whipping cream and the milk. Beat in egg yolks. Add white chocolate. Heat mixture to boiling, beating constantly with whisk. Reduce heat to medium; cook until pudding coats back of wooden spoon. Stir in 1 teaspoon vanilla. Pour pudding into cooled pie crust. Cover with plastic wrap. Refrigerate 4 hours.
3In large bowl, beat 2 1/2 cups whipping cream with electric mixer on low speed, gradually increasing speed until cream begins to thicken. Add 2/3 cup sugar and 1 teaspoon vanilla. Beat until cream holds its shape.
4Top pie with whipped cream and chocolate shavings. Cut and serve.