Gingersnap Pie Crust

This Gingersnap Pie Crust is perfect for no-bake desserts, cheesecakes, and your favorite holiday pies.  It’s quick and easy to throw together, and the wonderfully warm, spicy ginger flavor makes a great alternative to graham cracker crust.

Follow along and I’ll show you how to use gingersnap cookies to create a delectable pie crust that will take your desserts to the next level. And if you’re looking for more no bake pie crusts, be sure to try our Biscoff Pie Crust, Nilla Wafer Pie Crust, Oreo Pie Crust, and of course our classic Graham Cracker No Bake Pie Crust Recipe.

Easy and Delicious Gingersnap Crust Recipe

If you have ever made a graham cracker pie crust before, you know just how easy it is.  The idea of this Gingersnap Pie Crust is exactly the same, only with a few simple substitutions.  

You can use a food processor to crush the cookies up, or do it the old-fashioned way with a freezer bag and a rolling pin.  Once you’ve got your cookie crumbs, all you need to do is mix together brown sugar, melted butter and a pinch of salt, then press into your pie dish.  It really couldn’t be easier!

We absolutely love the warm ginger flavor of this pie crust paired with just about anything pumpkin, chocolate, sweet potato or even lemon.  Top it off with freshly whipped cream, give it a try and let us know what you think!

No-Bake Gingersnap Pie Crust

While we have given you instructions on baking this Gingersnap Pie Crust, it works equally well as a no-bake crust for any of your favorite no-bake pies and cheesecakes.  

After you have pressed your gingersnap mixture into your pie dish, simply toss into your freezer for as little as 2 hours, or as long as a month.  If you need to freeze for longer, you’ll want to wrap the crust well in plastic wrap to keep it protected.  

Once you have your filling made, pull the crust from the freezer, fill and ta-da!  We like to make this crust first, then slide into the freezer while we make the rest of the pie or cheesecake filling.  Easy peasy!

Desserts with Gingersnap Crust

Try making one of these easy no-bake cheesecake recipes with our gingersnap pie crust. It give a nice flavor balance to just about any cheesecake recipe. This Gingersnap recipe is a great flavor variation with our Chocolate Cheesecake, No Bake Pumpkin Cheesecake, Nutella Cheesecake and our Classic No Bake Cheesecake.

Best Gingersnap Cookies to Use?

We really like to use the thin, super crispy gingersnap cookies from the grocery store for pie crust.  They crumble well and retain a nice crumbly texture.  Honestly, we’ve found the drier, the better!

If you really want to go all out and use homemade Gingersnap Cookies, we recommend pulsing or chopping the cookies, then laying them in a thin even layer on a baking sheet and baking in a 300 degree oven for about 10-15 minutes to help dry them out.  Once you remove the cookie pieces from the oven, let them cool completely before pulsing again to make coarse crumbs.

Ingredients in This Gingersnap Pie Crust Recipe

• Gingersnap Cookies – our favorite gingersnap cookies to use for this recipe are the store bought ones.  They are a little drier than freshly baked homemade cookies, so they tend to make a better pie crust.  
• Brown Sugar – we like to use light brown sugar, but you can substitute dark brown sugar if you want an even deeper molasses flavor.
• Butter – we recommend using unsalted butter.
• Salt – sea salt tastes best.

How to Bake Gingersnap Crust Recipe

If you are making a traditional baked pie or cheesecake (we recommend pumpkin pie!), it’s a good idea to par-bake this crust rather than simply freezing it.  This will make it less fragile and give it a nice texture once you bake it again with the filling.

1. Preheat oven to 350 degrees F.
2. In a food processor, pulse the gingersnap cookies until the mixture resembles coarse sand.  
3. In a medium bowl, combine the gingersnap cookie crumbs, brown sugar, melted butter and salt and mix with a spatula until well combined.
4. Using your fingers, or a cup with a flat bottom, press the cookie crumb mixture evenly onto the sides and bottom of a 9-inch pie plate.
5. Bake your crust in a preheated oven for about 10 minutes just to set the crust and make it less fragile.  Remove from the oven and let the crust cool completely before filling.

How to Store Gingersnap Cookie Crust

You can make your gingersnap crumbs ahead of time and store them in a freezer bag at room temperature for up to a week, or the freezer for up to 2 months.

Otherwise, the best way to store this crust is in the freezer.  Once you have pressed your gingersnap mixture into the pie dish, wrap well in plastic wrap and toss into a freezer bag.  It can be stored frozen for up to 1 month.  To use, pull from the freezer and fill immediately.

Here are some more no-bake desserts that we love!

• Edible Cookie Dough
• Chocolate Chip Cheesecake Dip
• Nutella No-Bake Cookies
• No-Bake Peanut Butter S’mores Bars
• No-Bake Peanut Butter Cornflake Cookies

More of the Best Pie Recipes

• Homemade Blackberry Pie
• Homemade Razzleberry Pie
• Best Pumpkin Pie
• Homemade Whipped Cream
• More Gingersnap Recipes
• More Pie Recipes
• More Dessert Recipes

This gingersnap crust is perfect for a no-bake pie crust, pumpkin cheesecake or any of your favorite holiday pies! It’s so easy to make and comes together in just a few minutes!