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Easy Chocolate Chip Cookie Crust is a no-bake pie crust made from those delicious store-bought chocolate chip cookies everyone loves. This simple 2-ingredient recipe is the perfect base for any of your favorite pies.
This no-bake cookie crust will take an ordinary pie and make it extraordinary! It is the perfect alternative to a graham cracker crust for a pudding pie, a no-bake cheesecake, or numerous filled pies.
I love to use this crust in my Red, White, and Blueberry Cream Pie and Chocolate Chip Cookie Candy Cream Pie. But the sky is the limit to where you can change out the crust.
Why You’ll Love This Chocolate Chip Cookie Pie Crust Recipe!
- Easy 2-Ingredient Recipe that works with all kinds of fillings.
- This No-bake recipe made in 10 minutes that’s perfect for those no-bake cheesecakes.
- The perfect alternative to a graham cracker or Oreo cookie crust.
My family (especially my hubby) loves Chip Ahoy cookies! So, this Chip Ahoy Cookie Crust, as he likes to call it, came to life! Whenever a pie can have this crust the whole family goes crazy over it. They say it’s the best way to make pie crust!
And during those warm months when you don’t want to heat up your oven (which is almost always here in FL) this pie crust is a lifesaver! And even if it’s not hot you may just want an easy crust for your pie! This one sure makes for an extra awesome base for a delicious dessert.
Here’s what you need to make this simple pie recipe!
Ingredient Notes
How to Make a Chocolate Chip Cookie Crust
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Finely Crush Chocolate Chip Cookies
This recipe couldn’t be any easier y’all!
Wondering how to crush cookies for a pie crust?
Food Processor: Crush those cookies in the food processor and pulse until they are ground into fine crumbs..
By Hand: If you don’t have a food processor, no worries, just grab a zip bag and pop them inside. Close it up with just a small opening so the bag doesn’t pop. Take a rolling pin or even a can and crush them inside the baggy.
Step 2 | Melt Butter and Mix with Crumbs
Place the butter in a microwave-safe dish or measuring cup and melt. Usually, 30 to 45 seconds will do the trick.
You can also place the butter in a saucepan, over medium heat and melt.
In a medium bowl or a large bowl, if that’s what you have, pour melted butter in with crushed crumbs and stir with a fork until combined. No hand mixer is required!
You can also do this all in the food processor. Just drizzle the melted butter in and pulse until combined.
The texture will look like coarse sand.
Step 3 | Pour Cookie Crumbs into Pie Plate and Form Crust.
Pour the crumb and butter mixture into the bottom of the pie plate.
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Then evenly, spread the mixture into the bottom of a 9-inch pie plate and up the sides. Once you get the mixture evenly distributed firmly place with fingers into the sides of the pie dish.
Press the bottom firmly with the bottom of a measuring cup or a glass. Just don’t press too hard. It may stick if you compact it too much.
Easiest pie shell ever!
Step 4 | Freeze Crust
Lastly, you will want to freeze the crust for at least 30 minutes before using it for a pie filling.
If you would like to bake the crust for a nice toasty flavor, you can. However, this is necessary. The cookies are already baked so you can skip this step for a super easy no-bake cookie pie crust.
Tips
- If your mixture isn’t the right consistency: If it isn’t wet or binding together enough – you may not have enough butter. Just add a little more butter – start with 1 Tablespoon. If it’s too wet (you may have too much butter). Then you will want to add a few more crushed chocolate chip cookies. You are looking for a wet sand-like texture.
- Pan Size: This will work in a 9-inch pie plate or an 8 or 9-inch round or square pan.
- Double the recipe to use in a 9 X 13 dish.
Frequently Asked Questions
Here are the most commonly asked questions about this recipe. If you don’t find the answer to yours leave a comment below, I’ll get back to you with an answer.
I go for store-bought regular chocolate chip cookies, like crunchy Chips Ahoy. You can use any type of similar cookie or store brand you love. It doesn’t even have to be chocolate chip. Just a crisp cookie – nothing soft-baked!
Yes. A crispy gluten-free chocolate chip cookie works just as well in this recipe.
The cookies are already pretty sweet, even more so than graham crackers and this also has chocolate chips for even more sweetness, therefor extra sugar isn’t needed.
No. This is a perfect no-bake crust. I really like the consistency when you freeze this pie for at least 30 minutes before filling. You can put it in the refrigerator but it needs a longer chill time. You can bake it if you really want that toasted flavor. I recommend baking at 350° for 5 to 8 minutes or until golden – you don’t want to burn it (this is not necessary though).
Substitutions and Variations:
Storage Instructions
This is a great make-ahead cookie crust.
Storage:
Cover with foil or plastic wrap or place in an air-tight container and store in the refrigerator for 3 to 5 days.
Freeze:
You can make this in a freezer-safe or even a disposable pie pan and freeze it for 2 to 3 months.
Ways to use this pie crust:
This really works well for any no-bake simple pie recipe you want to fill. Let the pie crust chill and then fill to your heart’s desire
No-bake pie crusts are perfect for simple ingredients or you can fill them with decadent ingredients like a layer of chocolate ganache, hot fudge, and your favorite ice cream. Then garnish the pie with white chocolate chips, slivers of dark chocolate, or miniature semisweet chocolate chips to make it extra special.
Fill it with any sweetened cream cheese mixture (no-bake cheesecake), pudding filling, or try it as the base for one of the easy desserts below.
Any way you serve it – it’s the perfect dessert!
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No-Bake Chocolate Chip Cookie Crust
Ingredients
- 2 ¼ cups Chocolate Chip Cookie Crumbs, (about whole 18 whole cookies finely ground)
- 5 to 6 tablespoons butter, melted
Instructions
- Crush the cookies in your processor until they are finely ground. If you don't have a food processor, you can smash the cookies in a plastic bag with a rolling pin.
- Melt butter in the microwave for 45 seconds or until melted. You can also melt in a saucepan on the stovetop over medium heat.
- Mix together the crumbs and the butter. You can do this in a bowl or in the food processor.
- Pour the crumbs into the pie plate. First, start pressing the ingredients up the sides of the pie plate to form the edges. 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 (the bottom of a measuring cup or a glass helps to press firmly).
- Freeze the crust for 30 minutes for a no-bake pie crust.
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Notes
- If your mixture isn’t the right consistency: If it isn’t wet or binding together enough – you may not have enough butter. Just add a little more butter – start with 1 Tablespoon. If it’s too wet (you may have too much butter). Then you will want to add a few more crushed chocolate chip cookies. You are looking for a wet sand-like texture.
- Pan Size: This will work in a 9-inch pie plate or an 8 or 9-inch round or square pan.
- Double the recipe to use in a 9 X 13 dish.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
Do you have a recipe combing graham cracker with chocolate chip to form a pie crust?because I thought it would be much easier to use graham cracker,if you have extra graham cracker leftover from another recipe?
I really haven’t tested one using graham crackers but it’s something I need to try sometime soon. Maybe start with 1/2 cup of chocolate chips and test it with my graham cracker crust recipe. I’d love to hear if you do.