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.
- 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
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.
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.
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.
flexible spatula, pie plate
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.