Gingersnap Pie Crust Recipe
If you’re looking for a pie crust that captures the warm, spicy flavors of the holidays, a gingersnap pie crust is the perfect choice. It’s just as easy to make as a graham cracker crust but instantly makes a pie stand out as homemade. Like other crumb crusts, gingersnap crust pairs especially well with custard and cream pies. Try it with an eggnog or pumpkin pie and you’ll see why it’s a holiday favorite.
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History of Gingersnap Crust
Gingersnaps have been part of American baking for centuries. Brought over by European colonists, they likely trace their roots to the German cookie lebkuchen. Early gingersnap recipes were crisp, lightly sweetened, and made without eggs. Although we associate them with the winter holidays today, gingersnaps were originally served on Muster Day in April, when new recruits enlisted in local militias. Muster Day became a tradition after the Revolutionary War and generally faded from practice following the Civil War.
With the invention of the graham cracker crust by Monroe Boston Strause in the 1920s, crumb crusts quickly gained popularity through the 1930s and 1940s. As refrigeration became common and icebox pies became popular in the mid-century, variations using other cookies followed. By the 1950s, gingersnap crusts began appearing regularly in cookbooks, usually made the same way they are today: crushed gingersnap cookies mixed with melted butter and sometimes a little sugar.
What Kind of Gingersnap Cookies to Use for Pie Crust
When making a gingersnap crust, always use crisp, crunchy gingersnaps rather than soft or chewy varieties. Chewy ginger molasses cookies are delicious on their own, but their higher moisture content keeps them from grinding into fine, dry crumbs. Crispy gingersnaps crush cleanly into light, sandy crumbs that mix evenly with melted butter and sugar. For best results, choose crispy store-bought gingersnaps or bake your own until crunchy gingersnap cookies with your favorite recipe.
How to Make a Gingersnap Pie Crust
Ingredients
- 1½ cups Crispy Gingersnap Cookie Crumbs (~220g)
- ¼ cup Unsalted Butter, melted (2oz)
- 2T Granulated Sugar (25g)
1.
Start by grinding your gingersnap cookies into fine crumbs. The easiest method is to use a food processor, working in small batches so you don’t overfill the bowl. You’ll need about 1½ cups of crumbs in total. If you don’t have a food processor, place the cookies in a large zip-top bag, leave a small opening for air to escape, and crush them evenly with a rolling pin.
Note: Be sure you’re using crispy gingersnaps! Chewy ginger cookies are delicious but won’t work for pie crust.
2.
In a medium mixing bowl, combine the gingersnap crumbs with ¼ cup of melted butter and 2 tablespoons of granulated sugar. Stir with a fork until the crumbs are evenly coated and resemble damp sand.
3.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. The easiest method is to start by pressing the crumbs into the center, then working outward until they climb up the edges of the pan. A flat-bottomed measuring cup or glass can help pack the crumbs tightly and evenly.
4.
If your filling will be no-bake, you can choose to pre-bake the crust for 5–7 minutes at 350°F (175°C). This step is optional but helps give the crust extra crispness. For baked fillings, the crust will bake as the pie bakes, so pre-baking isn’t necessary.
How to Make Gingersnap Cookie Crumbs for Pie Crust:
The quickest and most efficient way to make gingersnap cookie crumbs is with a food processor. Break the cookies into a few pieces by hand, then pulse them in batches until they’re finely ground. This method gives you even crumbs with minimal effort.
If you don’t have a food processor, you can crush the gingersnap cookies with a rolling pin. Place them in a large zip-top bag, leave a small opening so air can escape, and roll over the cookies until they’re ground to the texture you want. For this technique, a traditional rolling pin with handles works best since they are heavy, making it easier to break the crackers down into fine crumbs.
If you plan on making pies regularly and don’t already have one, investing in a food processor is well worth it. It saves time, produces perfectly even crumbs, and can be used for many other baking tasks. I recommend the Cuisinart 8-cup food processor, which is what I use at home. If you’re looking for a more budget-friendly option, the 4-cup version is a reliable entry-level choice that still gets the job done.
Best Pies to Make with a Gingersnap Crust:
A gingersnap crust instantly gives any pie a warm, festive feel. Its spiced, molasses-rich flavor pairs beautifully with holiday desserts and any filling that features warm spices or creamy textures. Here are some of the best pies to make with a gingersnap crust:
- Eggnog Pie: Already spiced with nutmeg and often a splash of liquor, eggnog pie pairs naturally with a gingersnap crust for a distinctly festive holiday dessert.
- Pumpkin Pie: Classic pumpkin pie and gingersnap crust are a perfect match. The crust echoes the spices in the filling, adding a deeper, more complex flavor.
- Pumpkin Cheesecake Pie: Milder in spice than traditional pumpkin pie, pumpkin cheesecake pie works even better with a gingersnap crust, creating a smooth, balanced combination of creaminess and spice.
- Eggnog Cheesecake Pie: The rich, velvety texture of eggnog cheesecake contrasts beautifully with the crisp, spiced gingersnap base.
- Apple Butter Pie: Made with apple butter instead of pumpkin purée, this cozy fall pie that’s similar to pumpkin pie takes on even more warmth when paired with a gingersnap crust.
- Vermont Maple Pie: The earthy sweetness of maple syrup complements the spicy crunch of gingersnaps, making for a nostalgic, old-fashioned dessert.
- Banana Cream Pie: Give this year-round favorite a holiday twist. The mild vanilla pudding and fresh banana filling become even more flavorful against a spiced gingersnap crust.
- Lemon Meringue Pie: Tart lemon curd and airy meringue contrast beautifully with the warmth of gingersnaps, turning this classic pie into something bright yet cozy for the holidays.
Other Popular Crumb Crust Recipes
This crust is a type of crumb crust. Crumb crusts are made with crumbs of cookies or crackers, mixed with melted butter and pressed into a pie tin. Crumb crusts can be made with many different cookies and cackers. Each variation brings its own unique flavor and texture, which means you can match the crust to the filling for endless combinations. Below are some of the most popular crumb crusts to try!
- Graham Cracker Crust: The most iconic of all crumb crusts and sometimes sold pre-made in grocery stores. Its mild sweetness and flavor make it a perfect all-purpose base.
- Oreo Crust: Crushed Oreo cookies create a rich, chocolatey crust that works especially well for cream pies and cheesecakes. You can leave the cookie filling in or remove it, depending on how sweet you want the base.
- Saltine Crust: Made from crushed saltine crackers, this crust has a lightly salty flavor and is best known for its use in Southern pies like Atlantic Beach Pie.
- Biscoff Cookie Crust: Spiced Biscoff cookies grind into a fragrant, caramel-like crumb that makes an excellent crust for cheesecakes and other creamy pies.
- Digestive Biscuit Crust: Common in the UK and an excellent substitute for graham cracker crust when graham crackers aren’t available. Digestives lend a lightly sweet, nutty flavor that complements creamy and custard fillings.
- Pretzel Crust: Ground pretzels create a salty-sweet base that pairs beautifully with chocolate or peanut butter pies, offering a slightly savory alternative to cookie crusts for a sweet-and-salty pie.
- Vanilla Wafer Crust: Crushed vanilla wafers produce a light, buttery crust with a subtle sweetness that works well for banana pudding pie, lemon pie, and other creamy desserts.
Storing and Baking Gingersnap Pie Crusts:
Baking Gingersnap Pie Crusts:
One of the perks of a gingersnap crust is that it doesn’t have to be baked. If you plan to fill the crust with a baked filling (like eggnog cheesecake or pumpkin pie), you can simply freeze the crust until you’re ready to add the filling.
For pies with a stovetop or no-bake filling, like pumpkin cheesecake or eggnog pudding, you have the option to bake the crust on its own before adding the filling. To do this, place the empty crust in a 350°F (175°C) oven for 5-7 minutes. This step is optional, but baking gives the crust a slightly crisper texture, which can be especially nice for creamy or mousse-style pies.
Storing Gingersnap Pie Crusts:
Gingersnap pie crusts are also easy to make ahead. Once pressed into the pie tin, wrap the crust tightly in plastic wrap or slide it into a large freezer bag to prevent freezer burn. Store in the freezer for up to 3 months. When ready to use, just pull it out of the freezer. You do not need to wait for the crust to thaw before filling it.
We’d love to see the pies you make with a gingersnap pie crust! Tag us on social media @doggone_baking so we can share in the baking fun!
Gingersnap Pie Crust
Ingredients
- 1½ cups Crispy Gingersnap Cookie Crumbs (~220g)
- ¼ cup Unsalted Butter, melted (2oz)
- 2 tbsp Granulated Sugar (25g)
Instructions
- Grind crispy gingersnap cookies into fine crumbs using a food processor. Work in small batches so you don’t overfill.
- Measure out 1½ cups of crumbs and place them in a medium mixing bowl.
- Add ¼ cup melted unsalted butter and ¼ cup granulated sugar to the crumbs.
- Mix with a fork until the crumbs are evenly coated and the texture resembles wet sand.
- Press the mixture firmly into the bottom and sides of a 9-inch pie pan. Start in the center and work outward. A flat-bottomed measuring cup or glass helps pack the crumbs tightly.
- For no-bake fillings, chill the crust in the refrigerator for at least 1 hour, or pre-bake at 350°F (175℃) for 5–7 minutes if you prefer a crispier crust. For baked pies, fill the crust and bake according to your recipe, no pre-baking required.
