Chocolate Oreo Cookie Crust Recipe

Toss chocolate cookie crumbs with melted butter and a touch of salt for an easy, flavorful pie crust.

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Photographs: Vicky Wasik

Why It Works

  • Combining bittersweet chocolate cookie crumbs with melted butter yields a quick no-bake crust.
  • A pinch of salt balances the sweetness of the cookies.

Everyone needs a pie crust recipe that comes together in a snap. This effortless chocolate cookie crust, originally published with Stella's no-churn vanilla ice cream pie, relies on just three ingredients—cookie crumbs, melted butter, and salt—to deliver a no-bake crust that's pleasantly sweet and rich in flavor. Simply combine the crumbs, butter, and a bit of salt in a bowl, then press the mixture evenly into a pie plate.

We like using store-bought or homemade Oreos (skip the filling and stick with the wafers). In a pinch, you can use Nabisco chocolate wafers. The crust will also taste great with store-bought or homemade Biscoff, graham crackers, gingerbread cookies, and even similar style gluten-free cookies.

This versatile crust works well in both baked and no-baked recipes. For baked desserts, prepare the crust, then follow the instructions in the recipe; in no-baked options, refrigerate the crust until it’s time to add the filling. It'll be right at home in our no-churn vanilla ice cream pie, a summer strawberry pie, this double-chocolate cream pie, or in our fruity no-bake cheesecake.

Recipe Facts

Active: 10 mins
Total: 10 mins
Makes: 1 pie crust

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Ingredients

  • 7 ounces chocolate cookie crumbs, homemade or store-bought, traditional or gluten-free, see note (about 1 2/3 cup; 195g)
  • 4 ounces unsalted butter, melted (about 1/2 cup; 113g)
  • Pinch of salt

Directions

  1. Combine the cookie crumbs with melted butter and a pinch of salt in a medium bowl, folding with a flexible spatula until the crumbs are fully moistened.

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  2. Scrape into a 9-inch pie plate, then compress into an even layer with a flat-bottomed drinking glass or measuring cup, or by hand.

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  3. Keep pressing until the crumbs are in a compact, even layer across the bottom and sides of the pan. Use as directed in your recipe of choice.

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Special equipment

flexible spatula, pie plate

Notes

To make the cookie crumbs, put cookies in a food processor and pulse until you have fine crumbs. Alternatively, you can place the cookies in a zipper-lock bag and smash until fine.

This crust works well with store-bought or homemade Oreos (wafers only), and store-bought Nabisco chocolate wafers.

You can also swap chocolate cookie crumbs with an equal volume of store-bought or homemade Biscoff, store-bought or homemade graham crackers, gingerbread cookies, and gluten-free cookies.

Make-Ahead and Storage

Wrapped in plastic, the crust can be refrigerated for up to 2 days.