3 Ingredient Gingersnap Pie Crust
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. The rich and warm flavors from the gingersnaps give any pie a touch of spice. This versatile recipe is the perfect crumb crust that you'll want to make over and over again!
Servings: 9 inch pie
Heat oven to 350°F (175°C).
Add gingersnap cookies and brown sugar to a food processor. Pulse until a coarse crumb has formed. 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. The crust should easily hold together when you press it between your fingers. If it doesn't, add more melted butter 1 tablespoon (14 grams) at a time until it holds together.
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. 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 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.
Add desired pie filling and bake as directed.
Make Ahead: The crust is best if used the day it's made. However, it can be made up to 1 day ahead of time and stored uncovered at room temperature.
For No-Bake Pies: If you're using this crust recipe for a no-bake pie or cheesecake, omit steps 4 and 5. Rather, freeze the crust for 15 minutes before adding the desired filling.
Serving: 1crust | Calories: 1886kcal | Carbohydrates: 271g | Protein: 16g | Fat: 84g | Saturated Fat: 43g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Trans Fat: 2g | Cholesterol: 151mg | Sodium: 1438mg | Potassium: 1067mg | Fiber: 6g | Sugar: 110g | Vitamin A: 1755IU | Calcium: 280mg | Iron: 18mg