This gingersnap crust is perfect for a no-bake pie crust, pumpkin cheesecake with gingersnap crust or for mini desserts! It’s so easy to make and comes together in just a few minutes!
If you’ve ever made a graham cracker crust, this is very similar.Â There are a few substitutions but the idea is the same.Â You start out with gingersnaps.Â It’s best to use the kind that comes in a box or bag in the cookie or snack aisle at the grocery store.Â These cookies, because they are a littleÂ drier, work best in this easy pie crust recipe.Â Â
I also used light brown sugar in this recipe instead of granulated white sugar.Â I like the richness of the brown sugar with the gingersnaps.Â It’s just so, soÂ good!
I used my food processor to break the cookies up.Â You can do it the old-fashionedÂ way, with a ziplock bag full of cookies and a mason jar but a food processor works really well and is quick!Â If you have a cheese gratingÂ attachmentÂ on your kitchen aide, that will work great too.Â You want the cookies the consistency of course sand.Â Â
The picture above is after I had added the butter and the brown sugar.Â When you squeeze the cookie mixture, you want the cookie mixture to hold together loosely.Â My little 7 years old helped me demonstrate this.Â
Are you looking for some more easy dessert ideas? Here are a few we love around our house!
To get the cookie mixture up on the sides of the baking dish, I like to use a cup with a flat bottom and press it on the sides and bottom of the dish.Â This way you can tell if the gingersnap crust is even on all sides.Â You can also use your fingers to press the cookie mixture up and onto the sides.
After you have pressed the gingersnaps on the pie crust, you can bake it in the oven for 10 minutes at 350 degrees or you can put it in the freezer for 10 minutes to lightly freeze.Â I like to make the crust first and then slide it in the freezer while I make the rest of the pie or dessert.Â
This gingersnap crust is perfect for a no-bake pie crust, pumpkin cheesecake with gingersnap crust or for mini desserts! It's so easy to make and comes together in just a few minutes!
- 2 Cups Gingersnap Cookie Crumbs
- 4 Tablespoons Brown Sugar, light
- 6 Tablespoons Butter, melted
- pinch Sea Salt
In a food processor, pulse the gingersnap cookies until the mixture resembles coarse sand. Estimate how many cookies you need and then be sure to measure the cookie crumbs after they are ground.
In a mixing bowl, combine the gingersnap cookie crumbs, the brown sugar, the butter, and a pinch of salt. Mix until well combined.
Using your fingers or cup with a flat bottom, press the cookie crumb mixture onto the sides and bottom of the pie plate.
You can bake this for 10 minutes or freeze for 2-24 hours. By baking or freezing, it makes the crust less fragile.
Fill the gingersnap pie crust just out of the freezer. (If you bake the pie crust instead of freezing it, be sure to wait until the pie crust is fully cooled before filling.)
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