Description
This Gingersnap Pie Crust is a delicious, crunchy base made from gingersnap cookies, butter, and warm spices like cinnamon and ginger. Perfect for pies with creamy fillings such as pumpkin, cheesecake, or chocolate, this easy-to-make crust offers a delightful burst of flavor. With just 20 minutes of prep and bake time, it’s the ideal quick solution for any pie!
Ingredients
1 1/2 cups gingersnap cookie crumbs (about 20 cookies)
1/4 cup melted butter
2 tablespoons sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the gingersnap cookie crumbs, sugar, ground ginger, cinnamon, and salt.
- Add the melted butter and stir until the mixture is evenly coated and holds together when pressed.
- Press the mixture firmly into the bottom and sides of a 9-inch pie pan, ensuring an even layer.
- Bake the crust for 8-10 minutes, or until golden and fragrant.
- Remove from the oven and allow it to cool completely before adding your desired pie filling.
Notes
Storage: Keep the crust in an airtight container at room temperature for up to 2-3 days, or refrigerate for up to a week.
Freezing: Freeze unfilled crusts for up to 2 months, wrapped tightly in plastic wrap or foil. Thaw at room temperature for 30 minutes before use.
Reheating: Warm the crust in a preheated oven at 350°F (175°C) for 5 minutes if needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 210 kcal