Chocolate Chip Cookie Pie Crust

This Chocolate Chip Cookie Crust can be made in minutes and only requires two ingredients. Substitute this crunchy cookie crust recipe in your favorite pie or cheesecake and see why it is a fan favorite.

Jump to:

• Why Try a Cookie Crust
• Key Ingredients
• How to Make a Chocolate Chip Cookie Pie Crust
• Tips and Tricks
• Recipe FAQ'S
• Ways to Use a Cookie Pie Crust
• Recipe

When you think about pie, it's usually the filling that you think about, right? Everyone loves a good cherry pie filling or a banana cream pie.

But one of the most underrated parts of any pie is the crust. But without a great crust, you cannot serve an incredible pie to your friends and family.

There are so many options of crust to choose from. Although, a graham cracker crust, Oreo crust, or traditional pie crust are often the ones people choose the most. We like to mix it up and make a chocolate chip cookie crust for our no bake recipes.

Why Try a Cookie Crust

This chocolate chip cookie crust is so easy to make. Trust me, it just might become your new favorite way to add a crust on everything.

• You only need 2 ingredients.
• The crust does not need to be baked.
• It can be ready for a filling in minutes.

Once you combine this cookie pie crust with your favorite filling, you will have a combo made in heaven.

Key Ingredients

You only need two ingredients to make this easy cookie crust recipe!

Chocolate Chip Cookies - We recommend using store-bought crunchy Chips Ahoy Original chocolate chip cookies. You can honestly use any hard cookie for this crust. Oatmeal cookies and cream filled cookies are great too.

Butter - You can use salted or unsalted butter for this recipe. Melt it completely before stirring it into the cookie crumbs because this is what holds the crust together.

How to Make a Chocolate Chip Cookie Pie Crust

Making a cookie crust out of chocolate chip cookies only takes about 10 minutes. It really does come together quickly with these easy steps.

1. Crush the cookies. I love using our Ninja food processor to do this, but you can also use a plastic bag and rolling pin. Pulse the cookies into fine crumbs.
2. Melt the butter and pour into the crushed cookie crumbs. Stir the melted butter thoroughly into the cookie crumbs. It should look like slightly wet sand at this point.
3. Spoon the crumb mixture into a 9-inch pie plate. Use your hands and fingers to form the sides of the pie crust first.
4. Press the remaining crumbs into the bottom of the pan using the flat bottom of a glass or measuring cup.
5. Refrigerate the no bake pie crust 30 minutes before adding your desired filling. Some of our favorites are chocolate pudding or vanilla ice cream.

Tips and Tricks

• Melt the butter slowly in the microwave. Stir it often, so it doesn't explode and make a mess in your microwave.
• Press the crumbs firmly and evenly into your pan, so that it holds its shape.
• Use your hands or the bottom of a flat glass or measuring cup to press the crumbs down evenly.
• The cookie crust does not need to be baked first if you are using it in a baked cheesecake.
• Double the crust if you want to use a crust on the bottom AND sides of a springform pan.
• Want to make this cookie crust ahead of time? Make it in the pie plate and then wrap with plastic wrap or place in a freezer bag and freeze until you need it. Thaw it overnight in the fridge before using.

Recipe FAQ'S

Ways to Use a Cookie Pie Crust

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