Chocolate Chip Cookie Pie Crust
- Level: Easy
- Yield: 1 pie crust
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1079
- Total Fat
- 66
- Saturated Fat
- 34
- Carbohydrates
- 123
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 11
- Cholesterol
- 165
- Sodium
- 659
- Total: 10 min
- Active: 10 min
Ingredients
12 crispy chocolate chip cookies, store-bought or homemade and overbaked (see Cook's Note)
1 tablespoon dark brown sugar
1 teaspoon ground cinnamon
1 tablespoon butter, melted
Directions
- Put the cookies in a food processor and pulse until finely ground; transfer to a bowl. Add the brown sugar and cinnamon and mix to combine. Pour in the melted butter and stir until the cookies are evenly coated with the butter.
- Press the mixture into a 9-inch pie plate to form a pie crust, making sure that all surfaces are even. If you're making a no-bake pie, bake the crust before adding the filling: Bake at 375 degrees F until the crust is dry, about 10 minutes; the time will vary depending on how crispy the cookies are. If the pie you are preparing is baked, do not pre-cook the crust. Add the filling and cook the pie according to the recipe instructions.
Cook’s Note
This is a great opportunity to make use of overbaked, not-so-perfect cookies.