Gingersnap Crust
An easy, warmly spiced, thick gingersnap crust!
Servings: 8 people
Ingredients
- 2 cups gingersnap cookie crumbs ~9 ounces Gingersnap Cookies
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons butter melted and cooled slightly
Instructions
- Preheat oven to 350˚F.
- Pulse gingersnap cookies in a food processor until you have fine crumbs (about 2 cups). Add sugar and cinnamon and pulse a few times to combine. Pour melted butter over and pulse until mixture is well combined.
- Transfer crumb mixture to a 9-inch, deep-dish pie pan and use a measuring cup to firmly press the mixture evenly onto bottom and up the sides. Bake 5 minutes. Transfer to wire cooling rack to cool completely. Fill as desired.
Video
Nutrition
Calories: 235kcal | Carbohydrates: 30g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 253mg | Potassium: 126mg | Fiber: 1g | Sugar: 10g | Vitamin A: 263IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
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