Cookie Crumb Crust
Enhance the flavors of your pie with a cookie crumb crust. Whether it’s chocolate, key lime, or no-bake, this sweet crust is a great choice.
A cookie crumb crust is versatile and can be used for many kinds of pies. It’s an especially tasty option for a no-bake pie or cheesecake. And you can vary the flavors—just change cookies.
Whether you’re working with gingersnaps, shortbread, chocolate wafers, or graham crackers, the key is starting with crisp cookies and adding just the right amount of sugar and melted butter. Press it firmly into the pan, bake it briefly—or don’t! It’s that flexible.
What You’ll Like About It
Easy and quick. Just a few ingredients and no special tools required.
Customizable. Use any crisp cookie—graham crackers, Oreos, gingersnaps, or shortbread.
Works for any pie. No-bake, baked, frozen, or chilled—this crust does it all.
Make-ahead friendly. Prep the crust ahead and fill when you’re ready.
Ingredient Notes
- Cookie crumbs: Use finely crushed crisp cookies—about 20 full-size cookies yields 1½ cups.
- Sugar: Optional, depending on how sweet your cookies are—adjust to taste.
- Butter: Melted butter binds the crumbs and helps the crust firm up when chilled or baked.
Steps to Make Cookie Crumb Crust
- Crush the cookies using a food processor or by placing them in a zip-top bag and rolling with a rolling pin.
- In a bowl, combine the cookie crumbs with sugar and melted butter. Stir until well mixed and evenly coated.
- Pour the mixture into a pie pan and press it firmly into the bottom and up the sides of the pan.
- For a no-bake pie, chill the crust in the fridge for at least 1 hour before filling.
- For a baked pie, preheat the oven to 350°F and bake the crust for 8 to 10 minutes. Cool completely before filling.
Tips
- Use firm pressure. Press the crumbs tightly into the pan so the crust holds together well.
- Adjust sugar based on cookie type. Sweeter cookies like Oreos may not need added sugar.
- Cool baked crusts completely. This helps prevent sogginess when filling with creamy or no-bake fillings.
- Double the recipe for a deep-dish or springform pan crust.
Recipe Variations
- Graham cracker crust: Classic for cheesecakes and custard pies—pairs well with most fillings.
- Chocolate crust: Use chocolate wafers or sandwich cookies for chocolate pie or peanut butter pie.
- Gingersnap crust: Great with pumpkin cheesecake or citrus pies like Key lime.
- Shortbread crust: Ideal for lemon pies, berry tarts, or vanilla bean cheesecake.
How to Use a Cookie Crumb Crust
- Cheesecake: Make a delicious cheesecake with a cookie crumb crust. A classic New York cheesecake is wonderful with a graham cracker or shortbread crust. Or pair a pumpkin cheesecake with a gingersnap crust.
- Chocolate Pie: Contrast the chocolate pie with a vanilla shortbread crust or double down on the chocolate and use chocolate wafer cookies.
- Key Lime Pie: Sweet cookie crumbs pair beautifully with the tartness of a Key lime pie or cheesecake.
- No-Bake and Frozen Pies: Cookie crusts are perfect for these pies because they don’t have to be baked.
How to Store
Refrigerate: If not using immediately, cover the crust and refrigerate for up to 2 days before filling.
Freeze: Wrap tightly in plastic and freeze for up to 1 month. Thaw in the fridge before filling.
To Reheat: Not applicable—use chilled or baked depending on your pie type.
Cookie Crumb Crust
Ingredients
- 1 1/2 cups cookie crumbs
- 2 to 4 tablespoons sugar, depending on the sweetness of the cookies
- 4 tablespoons butter, melted
Instructions
- Crush the cookies. You can use a food processor to make the crumbs or put the cookies in a food storage bag and use a rolling pin to crush them.
- Put the cookie crumbs in a mixing bowl. Add the sugar and melted butter, mixing well until the crumbs are well coated with the butter.
- Press the crumbs into the pie pan and firmly press them into the bottom and up the sides. This will give your pie a sturdy base when it’s chilled or baked.
- You can either chill the crust before filling or bake it in a 350 F oven for 8 to 10 minutes.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
