Chocolate Chip Cookie Pie Crust

This Chocolate Chip Cookie Pie 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
• BruCrew Tips
• FAQs
• 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. However, 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 to everything.

• You only need two 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'll have a combination 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 from chocolate chip cookies 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 for this, but you can also use a plastic bag and a rolling pin. Pulse the cookies into fine crumbs.
2. Melt the butter and pour it 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.

BruCrew Tips

• 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 they hold their 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 ingredients if you want to use a crust on the bottom AND sides of a springform pan or in a 9x13 pan.
• Would you like to make this cookie crust ahead of time? Make it in a pie plate and then wrap it with plastic wrap, or place it in a freezer bag and freeze until you need it. Thaw it overnight in the fridge before using.

FAQs

Ways to Use a Cookie Pie Crust

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