An Easy Chocolate Chip Cookie Crust is a no bake pie crust made out of crunchy chocolate chip cookies! This simple recipe has just 2 ingredients and is perfect for all your no-bake pies!
Why You’ll Love This Cookie Crust Recipe
There are so many reasons why you’ll love this recipe and want to make it over and over:
- It has just TWO ingredients
- Pressed into the pan in under 10 minutes
- The perfect alternative to graham cracker or Oreo crusts
- Works with all sorts of no-bake fillings or no bake cheesecake
I mean – why wouldn’t you make a pie crust with chocolate chip cookies?
Table of Contents
Ingredients in a Cookie Crust
You only need TWO ingredients for this recipe:
1. Chocolate Chip Cookies: I recommend using a store-bought crunchy cookie, like Chips Ahoy. You can use any brand but you’ll want it to be a crunchy cookie, not a soft one.
You can even use ANY kind of similar cookie – even if it’s not chocolate chip (like sugar cookies or oatmeal!)
2. Butter: I always use unsalted butter, but you can easily substitute salted in this recipe. Melted butter is best for making cookie crusts.
How to make a Chocolate Chip Cookie Crust
This will take you less than 10 minutes!
1. Cookies: Crush your cookies (see below for options) to a fine crumb.
2. Butter: Add the crumbs to melted butter. Stir with a fork so the butter gets easily incorporated.
3. Pan: press into a 9-inch pie plate.
Do the Cookie Math: how many cookies do you need to make a cup of crumbs? About 9 Chips Ahoy size cookies makes approximately 1 cup of cookie crumbs.
How do you crush cookies for a pie crust?
You can crush the cookies one of two ways:
- Food Processor: place the cookies in a food processor and pulse until a fine crumb.
- By Hand: place the cookies in a large gallon size bag and seal all but 1-inch of the bag (to allow air to escape). Roll with a rolling pin and a bit of strength to crush to a fine crumb.
- Pan Size: this crust works best in a 9-inch pie plate or you can press it into the bottom only of a 8-inch or 9-inch square pan.
- Once in the pan, chill to set while making desired filling.
- Does the pie crust need sugar? This one does not need sugar because chocolate chip cookies are already sweet enough.
- Do you have to bake the crust? Nope, it’s great to use for all no-bake pies.
Ways to use a Chocolate Chip Cookie Crust
Use this pie crust as a base for:
- Chocolate Chip Cookie Pudding Pie
- Peanut Butter Pie
- Chocolate Peanut Butter Pie
- No Bake Cheesecake
- Cherry Cheesecake
- Coconut Cream Pie
- Chocolate Pudding Pie
- French Silk Pie
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Chocolate Chip Cookie Crust
- 2 1/4 cups (251g) chocolate chip cookie crumbs (about 20 cookies, i.e. Chips Ahoy)
- 5 tablespoons (71g) unsalted butter, melted
- Place cookies in a large bag and seal all but 1-inch to allow air to escape. Roll with a rolling pin until you get a fine crumb.
- Alternately, place cookies in a food processor and pulse until a fine crumb.
- Add cookie crumbs to melted butter, stir with a fork.
- Press into the bottom and up the sides of a 9-inch pie plate. Chill until ready to use.
- You can use a 9-inch pie plate, 8-inch or 9-inch square pan, or a 10-inch springform pan (will only be enough for a slight side if using the springform pan).
- Use any similar sized cookie to Chips Ahoy (chocolate chip or other flavor)
- Be sure to use crunchy cookies, not the soft kind.
Nutritional information not guaranteed to be accurate
This Chocolate Chip Cookie Crust will take your no bake pies to a whole new level! It’s a sweet, unexpected twist on the standard crust.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: May 7, 2021