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Overhead shot of chocolate chip cookie crust with chocolate chip cookies around it

Chocolate Chip Cookie Crust

This easy pie crust recipe is made of chocolate chip cookies and is the perfect base for any no-bake pie.
Course Dessert
Cuisine American
Keyword pie
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 pie crust
Calories 3179kcal
Author Dorothy Kern
Cost $5


  • 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.


Serving: 1serving | Calories: 3179kcal | Carbohydrates: 360g | Protein: 25g | Fat: 185g | Saturated Fat: 87g | Trans Fat: 4g | Cholesterol: 193mg | Sodium: 1919mg | Potassium: 986mg | Fiber: 15g | Sugar: 173g | Vitamin A: 1749IU | Calcium: 17mg | Iron: 6mg