Gingersnap Pie Crust Recipe

4.88 from 16 votes

This Gingersnap Pie Crust is perfect for no-bake desserts, cheesecakes and 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.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: 9-inch pie crust

Calories: 223kcal

Author: The Carefree Kitchen

Ingredients

2 Cups Gingersnap Cookies crushed into coarse crumbs
4 Tablespoons Light Brown Sugar
6 Tablespoons Butter melted
1 pinch Sea Salt

Instructions

Preheat oven to 350 degrees F.
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 and 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.

Notes

No-Bake Pie Crust

You can also freeze your pie crust for a minimum of 2 hours (or up to a week) instead of par-baking. Just be sure and fill your crust straight from the freezer, then use with your favorite no-bake pie filling.

Nutrition