Cookie Crust Pie
With a crunchy base and a tender filling - for any occasion! Cookie crust pie is an interesting bake from simple ingredients. Custard, quark-style curd, whipped cream, and a buttery cookie crust create an amazing flavor. Beautifully decorated, it looks great on a table.
Updated : 28 January, 2026
Easy
About 30 min.
Ingredients
Base
380 grams
Shortbread cookies
180 grams
Butter
Filling
350 grams
Curd
250 milliliters
Cream
160 milliliters
Milk
100 grams
Sugar
2
Eggs
1 tablespoon
Vanilla sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make a baked cookie-and-curd pie in the oven? First, prepare the ingredients from the list. The best cookies are crumbly shortbread or sponge-style ones. You can replace plain cookies with chocolate ones, or use a mix of both.
Step 2
Melt the butter and let it cool.
Step 3
Grind the cookies in a blender into fine crumbs, or crumble them by hand.
Step 4
Pour the melted butter into the cookie crumbs. Mix well until you get moist crumbs. Set aside some crumbs to coat the sides of the pie.
Step 5
Press the remaining crumbs into the bottom and sides of a springform pan (8-9 in / 20-22 cm) and pack firmly. Chill the crust for 30 minutes.
Step 6
Now prepare the filling. Use all-purpose flour. Adjust the sugar to taste. The curd should be smooth and paste-like but not too wet. I used brick-style curd and blended it. If your curd is lumpy and dry, add a little milk and blend until smooth.
Step 7
In a saucepan, combine the eggs, sugar, and vanilla sugar. Whisk until smooth.
Step 8
Pour in the milk and mix again.
Step 9
Place the saucepan over medium heat. Cook the custard, stirring constantly, until it thickens. Ideally, cook it until the whisk marks don’t disappear too quickly. Cool the custard to room temperature - it will thicken more as it cools. To prevent a skin from forming, cover it with plastic wrap.
Step 10
Add the curd to the cooled custard and beat with a mixer until smooth.
Step 11
In a separate bowl, whip the cold heavy cream with a mixer until stiff peaks form.
Step 12
Gently fold the whipped cream into the curd custard. You should get a fluffy, smooth, semi-thick mixture.
Step 13
Spread the curd-and-cream mixture over the cookie crust and smooth the top. Coat the sides with the reserved crumbs. Bake in a preheated 320°F (160°C) oven for about 1 hour. Exact time depends on the pie’s height and your oven. Watch that the cookie base doesn’t burn on the bottom.
Step 14
Cool the finished pie at room temperature. At first the filling may seem runny, but it will set as it cools. Once cooled, refrigerate overnight. Before serving, remove the springform ring. Decorate with fresh berries or fruit. I used sliced strawberries and mint. Enjoy!
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