Gingersnap Crumb Pie Crust
A gingersnap crust is my secret weapon for pies and chilled desserts, buttery, fragrant, and just the right amount of spicy.
Equipment
- food processor
- 9 inch pie plate
Ingredients
Gingersnap Crust
- 5 ounces gingersnaps or about 1 heaping cup gingersnap cookie crumbs
- 1 cup walnuts optional
- 3 tablespoon brown sugar
- 4 tablespoon unsalted butter melted
Instructions
Preparation Instructions
- Preheat oven to 350°F. Lightly butter or grease a 9 inch pie plate.
- Put the gingersnaps in a food processor fitted with the metal blade and process until they are fine crumbs.
- Add the walnuts and sugar and process again until everything is finely ground.
- Add the butter and process briefly to combine.
- Pat the crust into the bottom of a 9 inch pie plate, and up the sides. Bake for 10-12 minutes. Set aside to cool before filling.
Notes
To make gingersnap crumbs by hand, seal the cookies in a heavy duty zip lock baggie and roll or bash with a rolling pin to crush the cookies. This crumb crust works best for pies that will not be baked after filling.
Nutrition
Serving: 1sliceCalories: 237kcalCarbohydrates: 20gProtein: 3gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 15mgSodium: 101mgPotassium: 133mgFiber: 1gSugar: 8gVitamin A: 178IUVitamin C: 0.2mgCalcium: 33mgIron: 2mg
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