Gingersnap Cookie Crumb Pie Crust
Ready In: 15 mins
Serves: 12
Yields: 1 crust
Ingredients
- 36 gingersnap cookies, pulverized (about 2 cups)
- 1⁄4 cup butter, melted
- 2 tablespoons brown sugar
- 1 egg white (optional)
Directions
- Preheat the oven to 375 degrees.
- Pulverize the ginger snap cookies in a food processor if you have one, if not, you can crush them with a rolling pin.
- Combine the first three ingredients and mix well.
- Using your fingers, press the mixture into the bottom and up the sides of a 9 inch pie pan.
- To smooth and pack the crust, place another 9-inch pie pan down into the crust (as if you are stacking the pans) and press firmly.
- Brush the crust with egg white. (optional).
- Bake about 10 minutes at 375° or less. Watch closely as you do NOT want to overcook this crust.
- Remove from the oven and cool before filling.
- Goes great with my Super Easy Pumpkin Spice Dip recipe, or any pumpkin, sweet potato, or key lime pie that does not require baking.
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