Gingersnap Crumb Pie Crust
How To Make A Gingersnap Pie Crust ~ a simple cookie crumb crust perfect for holiday pies and no bake summer desserts ~ just as easy, but so much tastier than a plain graham cracker crust!
Servings: 8 (one 9-inch crust)
Calories: 237kcal
Ingredients
- 5 ounces gingersnaps (or about 1 heaping cup gingersnap cookie crumbs)
- 1 cup walnuts optional - (you can omit the nuts and add 1/2 cup more gingersnap crumbs and 1 Tbsp more butter)
- 3 Tbsp brown sugar
- 4 Tbsp unsalted butter melted
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. You may need to pulse the machine as well to get all the cookie pieces crushed. See note below if you don't have a food processor and would like to do this by hand.)
- 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: Calories for the entire crust is approximately 1896.
Nutrition
Serving: 1slice | Calories: 237kcal | Carbohydrates: 20g | Protein: 3g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 101mg | Potassium: 133mg | Fiber: 1g | Sugar: 8g | Vitamin A: 178IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 2mg