Go Back
Pie crust made with gingersnaps in a glass pie plate.

Gingersnap Pie Crust

Course: Dessert
Cuisine: American
Keyword: cookie crumb crust, gingersnap pie crust
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8
Calories: 257kcal
Author: Laureen King
This Gingersnap pie crust recipe is a tasty alternative to a graham cracker crust. The spicy, ginger flavor makes it a perfect option for holiday pies, cheesecake and other desserts.
Print Recipe

Ingredients

  • 1 box gingersnap cookies (10 oz/300 g before ground) approximately 30-40 cookies
  • ¼ cup light brown sugar
  • 6 tablespoons melted butter

Instructions

  • Preheat oven to 350º F
  • Using a food processor on pulse mode, grind the gingersnaps into fine crumbs.
  • Add in the brown sugar and combine.
  • Add the melted butter and blend until the crumb mixture is fully combined.
  • Press firmly into sides and bottom of 9 inch deep dish pie dish or 10-inch pie dish.
  • Bake at 350º F  for 5-6 minutes.

Nutrition

Calories: 257kcal | Carbohydrates: 36g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 278mg | Potassium: 141mg | Fiber: 1g | Sugar: 14g | Vitamin A: 263IU | Calcium: 37mg | Iron: 2mg