Gingersnap Cookie Crumb Pie Crust

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READY IN: 15mins
SERVES: 12
YIELD: 1 crust
UNITS: US

INGREDIENTS

Nutrition
  • 36
    gingersnap cookies, pulverized (about 2 cups)
  • 14
    cup butter, melted
  • 2
    tablespoons brown sugar
  • 1
    egg white (optional)
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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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