Best Chocolate Chip Cookie Crust Recipes

BANANA CREAM PIE WITH CHOCOLATE-CHIP-COOKIE CRUST

Steps:

• Spray 9-inch-diameter glass pie dish with nonstick spray. Arrange 3/4 of cookie dough in prepared dish (reserve remaining dough for another use). Press dough evenly onto bottom and up sides of dish, building high-standing dough edge on rim of dish. Sprinkle with 1/2 cup nuts; press nuts into dough. Pierce dough all over with toothpick. Freeze crust 1 hour.Position rack in bottom third of oven and preheat to 350°F. Fold 36-inch-long piece of foil lengthwise into thirds, forming 36x4-inch strip. Place pie dish on baking sheet. Stand foil strip snugly around dish, protecting outer edge of crust; secure overlap with paper clip. Bake crust until golden and dry to touch, about 25 minutes. Cool completely.
• Meanwhile, whisk 1/3 cup sugar, cornstarch, and salt to blend in heavy medium saucepan. Whisk in yolks; gradually add milk, whisking until smooth. Whisk over medium-high heat until custard thickens and boils, about 6 minutes. Remove from heat. Whisk in butter, rum, and 1 teaspoon vanilla. Transfer to large bowl; cool to lukewarm, whisking occasionally, about 45 minutes.
• Spread 1 cup custard in crust. Top with 3 sliced bananas, then remaining custard, covering bananas completely. Chill pie until filling sets, about 2 hours. Beat cream, powdered sugar and remaining 1 teaspoon vanilla in medium bowl to peaks. Spread cream over pie. Refrigerate at least 1 and up to 8 hours. Garnish pie with chocolate curls, if desired. Cut into wedges and serve.

CHOCOLATE CHIP COOKIE PIE CRUST

Steps:

• 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.

CHOCOLATE TART WITH CHOCOLATE CHIP COOKIE CRUST

Steps:

• Preheat oven to 350 degrees. Make the crust: Stir together cookie crumbs and melted butter. Press into bottom and up sides of a 9 1/2-inch fluted tart pan with a removable bottom. Refrigerate until chilled, about 30 minutes.
• Bake until firm and darkened, 10 to 12 minutes. Let cool completely on a baking sheet. Meanwhile, make the filling: Heat cream in a saucepan until just starting to boil. Pour over chocolate in a bowl. Let stand for 1 minute, then stir. Whisk in egg, milk, and butter. Pour into cooled crust.
• Reduce oven temperature to 300 degrees. Bake tart until edges of filling are set but center still jiggles slightly, 20 to 24 minutes. Transfer to a wire rack. Serve warm or at room temperature. Top with creme fraiche.

CHOCOLATE CHIP CHEESECAKE WITH OREO COOKIE CRUST

Steps:

• Set oven to 300°F.
• Prepare an ungreased 9-inch springform baking pan (or you may bake in a 13 x 9-inch baking pan, see heading for baking times).
• For the crust; in a bowl mix together crushed cookie crumbs with melted butter until combined; press into the bottom of the springform pan.
• Sprinkle 1 cup mini chocolate chips over the crust.
• For the filling; in a large bowl using an electric mixer at medium speed beat cream cheese, sugar and vanilla until well combined and smooth.
• Add in eggs and flour, then beat until combined.
• Add/beat in evaporated milk and sour cream.
• Pour the mixture into the pan over the crust.
• Sprinkle the top with remaining 1 cup mini chocolate chips.
• Bake at 300°F for 25 minutes.
• Remove and cover loosely with foil then return to oven to bake an additional 30-40 minutes or until the edges are set but the center still moves slightly (do not over bake!).
• IMMEDIATELY place in the refrigerator and chill for a minimum of 5 hours or until firm.
• Remove from the springform pan.

CHEESECAKE WITH CHOCOLATE CHIP COOKIE DOUGH CRUST

Steps:

• 1. Preheat oven to 350°F, with rack in lower third of oven.
• 2. Prepare the springform pan so that no water leaks into it while cooking. Place a large 18-inch by 18-inch square of aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil. If there are any holes, water will get into the pan and ruin the crust. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. Gently crimp the top of the foil sheets around the top edge of the pan.
• 3. In a medium bowl, combine oats, flour, baking soda, salt and cinnamon in a bowl.
• 4. In another bowl, blend together the sugars, butter, vanilla, lemon juice and eggs. Add the dry flour mixture until all combined. Stir in the chocolate chips.
• 5. Transfer the cookie dough into the springform pan. Gently press down on the dough using your fingers, until you have an even layer at the bottom of the pan. Be careful as you do this, as not to tear the aluminum foil.
• 6. Place in the oven for 10-15 minutes (you only want to cook the dough about half way).
• 7. Remove from the oven and let cool. Reduce the oven temperature to 325°F. Make the cheesecake filling.
• 8. Cheesecake filling - Cut the cream cheese into chunks and place in a bowl. Blend on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl.
• 9. Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling into the springform pan, over the cookie dough bottom layer. Smooth the top with a rubber spatula.
• 10. Place the roasting pan with the springform pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.)
• 11. Cook at 325°F for 1 1/2 hours.
• 12. When done cooking, turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.
• 13. Remove from roasting pan, cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator overnight.
• 14. Remove the cake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan. Open the springform latch and gently open the pan and lift up the sides.
• 15. Cut pieces and serve. Also helps to wet the knife with hot water between each slice for a cleaner slice.

GOOEY CHOCOLATE CHIP COOKIE PIE - CRAZY FOR CRUST

Steps:

• Preheat oven to 425°F.
• Place pie crust in pie plate and crimp edges as desired. Chill until ready to fill.
• Add melted butter to a large bowl, followed by both sugars. Stir with a wooden spoon or use a hand mixer until smooth.
• Mix in egg, vanilla baking soda, and salt. Then add flour and stir until thick.
• Add chocolate chips and stir until well mixed.
• Spread cookie batter into prepared pie crust. Sprinkle with about ¼ cup additional chocolate chips on top.
• Cover pie with a pie shield and place on cookie sheet. Bake for 10 minutes at 425°F. Then lower the oven temperature to 350°F and continue to bake until the cookie is puffed, no longer glossy on top, and light golden brown, about 25 minutes.
• Cool at least to room temperature before slicing. This pie slices messy before it's cooled but it tastes so good warm or room temperature.
• Serving suggestions: ice cream, chocolate sauce, whipped cream or plain.
• Store covered at room temperature for up to 3 days or freeze for up to 3 months.

CHOCOLATE CHIP COOKIE CRUST

Steps:

• Prepare your pan by lining with parchment paper.
• Mix the chocolate chip cookie crumbs and sugar together. Stir in melted butter. Press into prepared pan. Chill until required for recipe.

CHOCOLATE CHIP COOKIE CRUST CHOCOLATE PIE

Steps:

• Crush cookies in resealable plastic bag until fine crumbs form. Mix 1-1/2 cups of the crumbs with butter; press firmly onto bottom and up side of 9-in. pie plate to form crust. Reserve remaining crumbs for later use.
• Add milk to pudding mix in a medium bowl; beat with wire whisk 2 min. Gently stir in whipped topping.
• Spoon into crust. Refrigerate 30 min. or until set. Top with reserved cookie crumbs just before serving.

GRANDMA FINA'S CHOCOLATE CHIP CHEESECAKE WITH A CHOCOLATE CHIP COOKIE CRUST

Steps:

• COOKS NOTES: All dairy ingredients should be room temperature so they blend easily without lumps. MAKE THE CRUST: 1. Preheat the oven to 325 degrees. Spray a 10" springform cheesecake pan with cooking spray. Line with a parchment round; spray again lightly. Double wrap with foil to the top of the pan; press against the pan. 2. To the bowl of a large food processor, process all the crust ingredients; about 1 minute. The mixture should hold together when pinched. Press into the lined springform pan; go 1" up the sides. Use the flat end of a measuring cup. Bake 8-10 minutes on the middle rack of the oven. Remove and cool before adding the batter. PREPARE A WATER BATH: Fill a large roasting pan with 1" of water. Place the foil wrapped pan in the middle of the water bath. 1. MAKE THE BATTER: FOOD PROCESSOR METHOD: Add the cream cheese to the bowl of a 14-cup food processor. Pulse a few times just until smooth. 2. Add the sour cream and ricotta cheese and pulse a few more times until smooth. Scrape the sides of the bowl. 3. Add the eggs, melted (cooled) butter and vanilla extract. Process 30 seconds. 4. Add the sugar, cornstarch and flour. Process 1 minute until smooth. Scrape the sides of the bowl and process 30 seconds more. 5. Pour the batter directly into the pan in the water bath. Swirl 1/2 cup mini chocolate chips into the batter. Sprinkle the top with the remaining 1/2 cup. Bake at 325 degrees on the middle oven rack for about 1 hour; the center should still jiggle and the top should be lightly browned. Rotate the pan after each 30 minutes baked. Watch carefully after 45 minutes baking time. Remove the pan from the water bath. Remove the foil. Cool completely before storage. Refrigerate when cooled. This cheesecake is best made 1-2 days before serving.