Chocolate Chip Cookie Pie Crust
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!
Servings 8
Ingredients
- 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
Instructions
- 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!