Gingersnap Pie Crust
A crisp, spiced gingersnap pie crust made from crushed gingersnap cookies, sugar, and melted butter. This easy crumb crust can be baked or no-bake and pairs perfectly with pumpkin, eggnog, cheesecake, or other creamy holiday pies.
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.
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