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.


– Gingersnap Cookies – Brown Sugar – Butter – Salt

In a food processor, pulse the gingersnap cookies until the mixture resembles coarse sand.


In a medium bowl, combine the gingersnap cookie crumbs, brown sugar, melted butter, salt, and mix with a spatula until well combined.


Using your fingers or a cup with a flat bottom, press the cookie crumb mixture evenly onto the sides and bottom of a 9" pie dish.


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.


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