Exactly! You’re basically making shortbread cookies(can just be a slab) and then making a cookie crust from that. Should cut much better while chilled. Personally I love a flaky traditional crust even on chilled pies. But for serving, I want something that will cut nicely. I think I’ll add the cocoa powder too to mock an oreo crust for my chocolate cream pie. My niece doesn’t like cinnamon so she was super bummed last year for apple and pumpkin pies. But she loves chocolate!