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. I loved using this spicy recipe for my Pumpkin Cheesecake Tarts and as a crust for the pumpkin cheesecake I made. The flavour combination was fantastic!
A food processor helps whip this crust recipe up in minutes!
Gingersnap Pie Crust
Ingredients
- 2 cups gingersnap cookies (about 10 oz before ground) appx. 40-50 cookies
- 1/4 cup brown sugar
- 6 tbsp melted butter
Instructions
- Preheat oven to 350º
- Using a food processor, grind cookies into fine crumbs.
- Add brown sugar and combine well.
- Add melted butter, combine together.
- Press firmly into sides and bottom of 9 inch pie plate.
- Bake 350º for 5-8 minutes.
Nutrition
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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.
I want to make a pumpkin pie with ginger snap pie crust. Do I still need to do a 5 minute bake before I fill and bake? Thank you so much.
I have only made this pie crust for my no bake pumpkin pie, but I would not prebake it.
I tried this and it was way too much crust for one pie. Did you mean to measure the Gingersnaps before you crushed them?
yes Martha measure before you crushed them, should only be about 40 cookies
Totally impractical to measure the cookies before baking because different brands are different sizes and 40 cookies in one brand can grind down to a much larger quantity than another. Also small cookies will fit differently into a measuring cup, fewer voids, than larger ones — same can be said for flatter v rounder crowned. Either provide a crum measurement or go by weight for accuracy.
Good point Sharona, I have adjusted the recipe to reflect you need 10 oz of cookies (before ground)