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Holiday Ginger Snap Crust

4

20 min

Holiday Ginger Snap Crust

Holiday Ginger Snap Crust Photo 1

Time

20 min

Serving

8 persons

Calories

365

Rating

4.00★ (15)

Cuisine

Author: Victoria Buriak
This gingersnap pie crust is a tasty and flavorful twist to a regular graham cracker pie crust, and it's great for the holidays. Visually stunning with whole gingersnaps lining the sides, this easy-to-make 3-ingredient pie crust adds a bit of spice to any type of cheesecake, cream pie, or no-bake pie. I love it, and I'm sure you'll love it too.

Ingredients

  • gingersnap cookies: 1 pack (16 ounce pack)
  • brown sugar: 0.33333 cup
  • unsalted butter: 6 Tbsp (melted)

Metric Conversion

Stages of cooking

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Holiday Ginger Snap Crust Photo 65
  1. Preheat the oven to 375 degrees F (190 degrees C).
    Holiday Ginger Snap Crust Photo 2
  2. Set aside 12 to 18 whole gingersnap cookies. Crush remaining cookies until you have 1 1/2 cups fine crumbs. Reserve any remaining cookies for another use.
    Holiday Ginger Snap Crust Photo 3
  3. Mix gingersnap crumbs, brown sugar, and melted butter together in a bowl until well combined. Press mixture into the bottom of a 9-inch springform pan.
    Holiday Ginger Snap Crust Photo 4
  4. Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base and overlapping slightly if necessary, so that they stand firmly.
    Holiday Ginger Snap Crust Photo 5
  5. Bake in the preheated oven until set, about 7 minutes. Cool crust completely before filling.
    Holiday Ginger Snap Crust Photo 6

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