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Gingersnap Pie Crust


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  • Author: Isabella
  • Total Time: 20 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

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

  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, combine the gingersnap cookie crumbs, sugar, ground ginger, cinnamon, and salt.
  3. Add the melted butter and stir until the mixture is evenly coated and holds together when pressed.
  4. Press the mixture firmly into the bottom and sides of a 9-inch pie pan, ensuring an even layer.
  5. Bake the crust for 8-10 minutes, or until golden and fragrant.
  6. 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