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. Once you try it, you’ll never look at a plain crumb crust the same way again.
Servings: 8
Video
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
Serving: 1 slice · Calories: 237 kcal · Carbohydrates: 20 g · Protein: 3 g · Fat: 17 g · Saturated Fat: 5 g · Polyunsaturated Fat: 7 g · Monounsaturated Fat: 4 g · Trans Fat: 0.2 g · Cholesterol: 15 mg · Sodium: 101 mg · Potassium: 133 mg · Fiber: 1 g · Sugar: 8 g · Vitamin A: 178 IU · Vitamin C: 0.2 mg · Calcium: 33 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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