Upgrade your favorite pie with a simple, beginner-friendly Chocolate Chip Cookie Pie Crust! A super soft, chewy, and thick chocolate chip cookie, buttery and rich, with a whole mess of mini chocolate chips, all in the shape of a pie crust. Fill it to the brim with your favorite no-bake pie filling!
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Aaaaaah, I have wanted to make a Chocolate Chip Cookie Pie Crust for FOREVER!
For example, I’ve purchased tubs and tubes of prepared chocolate chip cookie dough, a la Tollhouse or Pillsbury, thinking that it would be easiest not to make a crust dough from scratch. They don’t work though.
I tried pressing the dough into a pie plate, but it completely sinks and spreads. It loses all shape, and never really sets up.
I also tried a few standard, homemade chocolate chip cookie dough recipes, and they haven’t worked for similar reasons. Sinking and drooping, etc. While soft, gooey middles are amazing for regular chocolate chip cookies, it’s not awesome for a pie crust!
But it did occur to me that the dough for this tried-and-true Chocolate Chip Cookie Cake could probably be molded into a pie crust, and it was likely to keep its shape, no sinking sides. It works. The cookie dough that I use for a Chocolate Chip Cookie Cake actually makes an ideal pie crust.
Here’s why it works:
The texture is pretty critical — the Chocolate Chip Cookie Pie Crust should be soft. It’s going to house a no-bake pie filling, and thus will likely be stored in the refrigerator, so a soft crust is necessary so that it won’t be rock-hard and brittle when chilled. It should be soft, but sturdy, and it is.
This recipe also calls for an extra egg yolk. That additional fat adds richness and a “luxuriousness” while also keeping it soft. Rich, tender cookie crust.
Lastly, less butter here than traditional chocolate chip drop cookies, so less spreading, and more structure to the dough as a whole.
Here’s a helpful tip though — the crust doesn’t sink and slide, rather it does quite the opposite and it puffs up! It will deflate as it cools, yes, but when it’s still warm from the oven — like straight from the oven — use the bottom of a glass or the bottom of a measuring cup, and lightly press the bottom and sides of the crust. This helps reshape it again, and then it will hold that nice crust form.
How do you know when this Chocolate Chip Cookie Pie Crust is ready? The center should appear crackly, and mostly set. If you’ve baked it for 35 minutes or so, edges are golden, and a toothpick comes out clean, even if the center seems a little loose, that’s totally okay. It will finish setting as it cools.
All in all, this Chocolate Chip Cookie Pie Crust is simple and beginner-friendly. Even easier than traditional drop chocolate chip cookies, honestly.
It doesn’t require any inordinate ingredients, or have any advanced steps, and you’re off to the races with a thick, chewy, and soft-baked Chocolate Chip Cookie Pie Crust that won’t sink or spread. Fill it to the brim with your favorite no-bake pie filling!
Any filling from a no bake pie or cheesecake recipe — here’s a few ideas:
- Peanut Butter Pie
- Nutella Cheesecake
- Biscoff Cheesecake
- Why not Coconut Cream Pie filling?
- Or even no-bake Pumpkin Cheesecake filling?
- Chocolate Pudding Pie
Chocolate Chip Cookie Pie Crust
- 3/4 cup butter softened
- 1 cup packed brown sugar
- 1 large whole egg + 1 egg yolk at room temperature
- 2 tsp. vanilla extract
- 2 cups all-purpose flour
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup mini semi-sweet chocolate chips
- In a large mixing bowl, beat butter and brown sugar until creamy.
- Add egg, egg yolk, and vanilla extract, beating until combined.
- In a medium bowl, whisk together flour, cornstarch, baking soda, and salt.
- Add the dry ingredients to the mixing bowl, and beat until combined.
- Fold in semi-sweet chocolate chips.
- Spray a 9-inch pie plate with non-stick spray.
- Press dough evenly into the bottom and up the sides of the pie plate.
- Bake at 350 degrees for 30-35 minutes, or until the edges and top are golden, the center appears crackly and set, and a toothpick inserted near the center comes out clean.
- Crust will have puffed and risen, this is normal. It will deflate as it cools. Remove the cookie crust from the oven, and while hot, carefully use the bottom of a glass or a measuring cup to lightly reshape the crust so that it's form and edges are nice and structured!
- Cool completely on a wire rack. Fill with your favorite no-bake pie filling!
Looking for other unconventional pie crust ideas?
- Pretzel Crust or Nutter Butter Crust
- Coconut Macadamia Crust (Key Lime Pie).
- Walnut Crust (Maple Walnut Cheesecake).
- Biscoff Crust (Cookie Butter Cheesecake).
- Gingersnap Crust (Pumpkin Cheesecake).
- I’ve used a Brownie Crust on MANY occasions.