This Chocolate Chip Cookie Pie Crust recipe is an easy and delicious crust option! It has only two ingredients and takes less than 5 minutes to put together. You can bake it before filling, or freeze it for a no-bake pie crust option.
Chocolate Chip Cookie Pie Crust Recipe
This effortless pie crust option can be the unique twist to many pie recipes. This Chocolate Chip Cookie Pie Crust uses only two ingredients–store bought cookies and butter–and takes less than 5 minutes to put together. You can either bake it briefly for a nice toasted effect or freeze it for a no-bake pie option! It’s perfect for many sweet pie options like:
What type of cookies should you use?
This pie works best with traditional store-bought chocolate chip cookies. You know the ones I’m talking about; the cookies are crunchy, packaged nicely in two columns in red or blue wrapping. I do not recommend using any bakery style or soft chocolate chip cookies. The crunch will help the crumb withstand the test of a pie filling. I also tested this with both gluten-free cookies and regular cookies and it worked the same.
HOW TO MAKE A CHOCOLATE CHIP COOKIE PIE CRUST
It couldn’t be more easy!
- Crush the cookies in your processor until they finely ground. If you don’t have a food processor, you can smash the cookies in a plastic bag with a towel over it (to prevent the cookies from breaking through the plastic) with a rolling pin. You can use regular or equal portions of a gluten-free cookies.
- Melt the butter on the stove in a medium pot. When melted, shut off the heat.
- Add the crumbs to the melted butter right in that pot (no need to dirty a bowl for this) and mix well.
WHAT IS THE BEST WAY TO PRESS THE CRUMBS INTO THE PIE PLATE?
After trial and error, I found the best way to easily press the crumb crusts into the pie plate without making a mess. The best way to do it is to start forming the edges of the pie crust first, and then press the crumb mixture down into the bottom of the plate.
Here are the steps:
- Gather the crumb mixture loosely up the sides of the plate until all the edges are covered with crumbs.
- Form the top edges of the crust and neaten them up by pressing them together with two fingers. It may feel like you won’t have enough crumbs to fit the bottom of the pie at this point, but you will!
- Start packing down the sides of the crumb crust with your thumb in an even layer. As you do this, start moving the excess crumb mixture toward the center of the pie plate.
- Continue packing the crumbs from the outer edges towards the middle until you have established a single layer.
- With your fingers, a spatula or the bottom of a measuring cup, pack down the crumbs until everything is tight and even.
Troubleshooting a Cookie Crumb Crust
I experimented with several varieties of cookies for this recipe, attempting to find the best brand. I didn’t find much difference between types.
If for any reason your crumb crust is extremely dry, you can add 1 tablespoon of melted butter–one tablespoon at a time–to the crumbs until they are evenly moistened. Alternatively, if your mixture is too wet and it is hard to work with, add more cookie crumbs until it is pliable.
Do you have to bake a crumb crust?
This Chocolate Chip Cookie Crumb Crust should be frozen before using. If you wanted to bake it to give it a toasty flavor, that is fine. But it must be frozen before you fill your pie in order for it to stay together.
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This Chocolate Chip Cookie Pie Crust recipe is an easy and delicious crust option! It has only two ingredients and takes less than 5 minutes to put together. You can bake it before filling, or freeze it for a truly no-bake pie crust option.
- 227 grams (1-3/4 cups) crispy chocolate chip cookies crumbs
- 2 tablespoons butter, melted
- Mix together the crumbs and the butter.
- Pour the crumbs into the pie plate and start pressing the ingredients up the sides of the pie plate to form the edges first. Once the edges are formed work the crumbs down to evenly distribute into the bottom of the pie plate and pack it down into an even layer.
- Freeze for 30 minutes for a no-bake pie option.
- A chocolate chip cookie crumb crust can be frozen up to 3 months.
For troubleshooting or more tips read the body of the post.
Keywords: Crumb crust, Chocolate Chip Cooke Pie Crust
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