How to Make A Cookie Pie Crust

When it comes to my personal preference for crusts, I choose cookie over pastry any day!! And with all of the cheesecakes and pie recipes I’ve made here on Bigger Bolder Baking, would you believe I have never shown you how to make a plain old cookie pie crust?

I knew I had to get this recipe to you before the Holiday season really kicks in and we are up to our eyes in pies.

What Is A Cookie Pie Crust?

It’s an alternative base to a pie, tart, or cheesecake that isn’t pastry.

A cookie pie crust is fast to make and you don’t need to bake it. I use it often in my no-bake recipes like No-Bake Lemon Meringue Cheesecake, Peanut Butter and Fudge Ice Cream Pie, and, of course, my Pumpkin Cheesecake with Pecan Praline Sauce.

The Cookies Best For A Pie Crusts

This is subjective! In the U.S. we love Graham crackers and Oreos! In Ireland we use digestives and in other European countries, they commonly use Biscoff cookies. All will work and are equally delicious.

P.S. Around the Holidays I use gingersnaps in my cookie crusts for that extra bit of spice and warmth.

What You Need To Make Cookie Pie Crust

You don’t need a pen to write this down, it’s a very short list:

Plastic bag or a food processor
Rolling pin
Cling wrap
9 inch Pie Pan
Mixing bowl

Shaping my Cookie Pie Crust recipe.

Baked vs. No-Bake Cookie Crust

Often bakers bake their cookie crust to really set the base. I don’t bake my crust because it doesn’t need it. I add in the right amount of butter which sets the crust. Keeping the whole process fast and easy.

How To Make Cookie Pie Crust

Crush your cookies to a very fine crumb. Do this in a food processor OR put the cookies in a ziplock bag and roll over them with a rolling pin.
Melt the butter in a bowl. Add cookie crumbs into the bowl and stir until the mix resembles wet sand. Set aside.
Grease and line a 9-inch pie pan with cling wrap. I do 3 layers so it is very strong.
Mold the cookie crumbs into your prepared pan with your hands. Try and get an even thickness all the way around and up the sides.
Place the crust in the fridge to set for a minimum of 15 minutes before using in any of my pie or tart recipes. The cookie crust will keep in your fridge for up to 2 day unfilled.

How To Remove A Cookie Crust Without Breaking It

Line that puppy with cling wrap! Lightly butter your pie pan or dish and lay 3 pieces of cling wrap overlapping in the pan. Push down to take the shape of the pan. The layers of cling wrap will allow you to release your crust from the pan with ease and no breaking.

My Cookie Pie Crust with Graham crackers and a block of butter.

Tips for Making A Cookie Pie Crust

Don’t add sugar to the crust! It simply doesn’t need it. The cookies are sweet enough.
Make sure the cookie you use compliments the pie filling — gingersnap cookies pair beautifully with Key Lime Pie.
I used salted butter in my cookie crust for that little bit of extra flavor. Check out my Salted vs Unsalted Butter guide.
If you have access to a food processor use that to crush your cookies.
Want to use homemade cookies for your cookie crust? Check out my Homemade Graham Crackers, Homemade Oreos, and Homemade Digestive Biscuits

How Long Does A Cookie Pie Crust Last?

Your cookie pie crust will keep happily in the fridge for up to 2 days unfilled.

Make More Pie Recipes!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!