Gingersnap  Pie Crust

100+ ideas

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

Equipment:

– Food Processor – Pie Pan (9 inches)

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.

Swipe up for full recipe and filling ideas.