Gingersnap  Pie Crust

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Do you love baking up pies from scratch? Add this gingersnap crust to your recipe arsenal! With only three ingredients, gingersnap cookie crust can be used for baked pies, tarts, no-bake cheesecakes, or cream pies.

Here's what you'll need...

You'll Need:

– 2 ½ cups gingersnap cookies – ¼ cup firmly packed light brown sugar – 5 tablespoons salted butter melted, plus more if needed

Instructions:

Here's how to make the gingersnap crust.

Prep Work:

Heat oven to 350°F (175°C).

Create The Crumb:

Add gingersnap cookies and brown sugar to a food processor. Pulse until a coarse crumb has formed.

Create The Crumb:

Stream in melted butter while the food processor is running at low speed. Blend until the butter is well combined and a sand-like texture has formed.

Create The Crumb:

The crust should easily hold together when you press it between your fingers. If it doesn't, add more melted butter 1 tablespoon at a time until it holds together.

Add Crust To Pie Pan:

Place the crust in an ungreased 9 inch (23 cm) pie pan. Press the crust evenly onto the bottom and sides of the pan using your hands.

Add Crust To Pie Pan:

Then, go over the bottom and sides of the crust using the bottom of a small dry measuring cup to firmly and evenly pat the crust in place.

Bake The Crust:

Bake for 7 - 10 minutes until the crust is set and has lightly browned around the edges. Allow crust to cool to room temperature on a cooling rack.

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