The spicy flavour of this Gingersnap Pie Crust recipe is perfect for all those Fall desserts. I have used it instead of a graham crust in my No Bake Triple Pumpkin Pie.
Gingersnap Pie Crust is the perfect crust for pumpkin flavoured desserts, sweet potato and apple. This recipe is also great for tart shells or a cheesecake base. It was terrific tasting as a crust for the pumpkin cheesecake I made.
Using a food processor helps whip this crust recipe up in minutes!
Gingersnap Pie Crust
Homemade Gingersnap Pie Crust is the perfect base for fall desserts. Great for a cheesecake crust.
Ingredients
- 2 cups gingersnap cookies about 40 cookies
- 1/4 cup brown sugar
- 6 tbsp melted butter
Instructions
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Preheat oven to 350º
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Using a food processor, grind cookies into fine crumbs.
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Add brown sugar and combine well.
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Add melted butter, combine together.
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Press firmly into sides and bottom of 9 inch pie plate.
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Bake 350º for 5-8 minutes.
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Try this recipe with one of my all-time favourite pies, No Bake Triple Layer Pumpkin Pie!
Made this last night with my sister – it was amazing! My dad is a gingersnap freak and he loved it too! Keep the yummy coming 🙂
Thank you Zoom, I love anything gingerbread, gingersnap as well.
Use this for a butterscotch pie! It’s deeelicious!
that does sound delicious Katie
I made this last night with lemon snaps crust instead of a ginger snaps crust, since I was making a Meyer Lemon pie. Meyer lemons are so sweet and juicy you don’t taste the extra lemon flavor that the crust added. I was tempted to use lemon extract but went with the vanilla as the recipe suggested. Sometimes too much is enough!!! The pie and the snaps crust were great.