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
1/4 teaspoon salt

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
In a food processor, pulse the gingersnap cookies until the mixture resembles coarse sand. Transfer the crumbs to a large bowl along with the brown sugar, melted butter, and salt. Mix well with a spatula until 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. Enjoy!

Notes

Make-ahead: This can be made the day before, covered, and stored at room temperature overnight.
Storing frozen: Once you have pressed your gingersnap mixture into the pie dish, wrap well in plastic wrap and toss into a freezer bag. Store frozen for up to 1 month. To use, pull from the freezer and fill immediately.

Nutrition