The picture above, on its own, may not seem like a particularly exciting shot. I can promise you, however, that this simpe Chocolate Chip Cookie Crumb Crust is a recipe that is well worth making when you need a quick and easy pie crust recipe. The crust is a no-bake one, which means that butter and cookie crumbs are combined and the crust is set in the refrigerator, rather than baked in the oven. A no-bake crust is ideal for some cheesecakes, mousses and other icebox desserts – and this one is particularly delicious, as it is loaded with the flavors of butter, brown sugar and chocolate chips.
You will need crispy chocolate chip cookies for this recipe. You could use homemade cookies or storebought. I prefer to use the mini chocolate chip cookies that they sell at Trader Joe’s for this recipe because they have a great texture and a generous amount of mini chocolate chips. The cookies (approx 1 3/4 cup mini TJ’s cookies or 1 3/4 cup coarsely chopped Chips Ahoy-style cookies) should then be crushed into fine crumbs. You can place the cookies in a plastic bag and crush them using a meat mallet or rolling pin, or you can simply whizz them in the food processor until broken down. Then, butter and salt are added to the crumbs and the mixture is pressed into a pan.
That is all there is to it! The crust will set up in the refrigerator and can be topped with just about any refrigerated or frozen dessert you can think of. One very easy option is to make a chocolate chip cookie ice cream “pie” by filling the pan with softened chocolate chip cookie dough ice cream, then freezing it before serving. The crust should slice neatly after it has been properly refrigerated, so your slices of whatever dessert you choose to make, should turn out picture-perfect – and they’ll be delicious!
No-Bake Chocolate Chip Cookie Crust
1 1/4 cups chocolate chip cookie crumbs
3 tbsp butter, melted and cooled
1/4 tsp salt
Combine all ingredients in a large bowl and stir until crumbs are thoroughly moistened. Press into the bottom of a 9-inch springform pan and firmly press into an even layer. Refrigerate until firm, at least 2 hours.
Makes 1 9-inch crust