Brownie Cookie Crust

This cookie crust, made with our Brownie mix, is great for ice cream pies or any other pie calling for a chocolate crust.



    • 1 bag Pamela's Chocolate Brownie Mix
    • 1/2 cup butter or butter substitute-melted
    • 1 egg-large or egg replacer
    • 1 TBSP plus 1 tsp water or coffee
    • 2 cups Brownie Cookie crumbs
    • 1/2 cup pecans-toasted and finely chopped (optional)
    • 1/4 cup melted butter or butter substitute
    • 1/2 tsp vanilla

    Preheat oven to 350°.

    Make Brownie Cookies by combining ingredients and mix to incorporate. On parchment lined or greased cookie sheet, scoop TBSP sized balls and flatten. Bake 10 to 12 minutes.

    Use approximately half the cooled cookies to crush or process into 2 cups crumbs. Add butter and vanilla, mix well. If using a food processor, add nuts and pulse to combine, or chop nuts fine and mix in. Press into well sprayed pie pan and bake for 8 to 10 minutes, until fragrant.

    Chill well before filling.

    © Pamela's Products, Inc.

Customer Reviews

Based on 1 review

Excellent! So happy to have deserts that get rave reviews and requests for recipe from mixed company (celiac and non-celiac). For Christmas dinner I made the crust as the recipe indicates, then I brushed with thin layer of raspberry jam, and filled with the mousse from epicurious, then cooled in the refrigerator. I topped each serving with a dollop of whip cream, a raspberry and about 1.5 tsp drizzle of raspberry sauce. One 9" deep dish pie plate easily served 12. Easy desert especially when you consider the number of people served.

Thank you Pamela's. I love so many of your products. I have also made a butter cookie crust with the butter cookies, crumbled and then to 2 cups crumbs adding 3/8 cup melted butter and used for a delicious cheese cake.