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    You are in: Home / Recipes / Gingersnap Crust Recipe
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    Gingersnap Crust

    Total Time:

    Prep Time:

    Cook Time:

    23 mins

    15 mins

    8 mins

    ratherbeswimmin''s Note:

    Goes perfectly with a pumpkin icebox pie.

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    Ingredients:

    Yield:

    nine-in ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°.
    2. 2
      Put the cookies in the container of a food processor; process them until they are finely ground.
    3. 3
      In a mixing bowl, combine the crumbs, butter, cinnamon, and salt; stir until the crumbs are moistened.
    4. 4
      Press the mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan, packing it tightly with your fingertips so it is even and compacted.
    5. 5
      Bake the crust for about 6-8 minutes or until it is crisp.
    6. 6
      Let cool completely before filling it (the crust may be wrapped in plastic wrap and frozen for up to 1 month.).

    Browse Our Top Crusts/Pastry Dough Recipes

    Ratings & Reviews:

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    Nutritional Facts for Gingersnap Crust

    Serving Size: 1 (248 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1238.5
     
    Calories from Fat 672
    54%
    Total Fat 74.7 g
    115%
    Saturated Fat 40.7 g
    203%
    Cholesterol 152.6 mg
    50%
    Sodium 1443.1 mg
    60%
    Total Carbohydrate 135.0 g
    45%
    Dietary Fiber 4.1 g
    16%
    Sugars 34.9 g
    139%
    Protein 10.4 g
    20%

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