This gingersnap pie crust is a tasty and flavorful twist to a regular graham cracker pie crust, and it's great for the holidays! Visually stunning with whole gingersnaps lining the sides, this easy-to-make 3-ingredient pie crust adds a bit of spice to any type of cheesecake, cream pie, or no-bake pie. I love it, and I'm sure you'll love it too.
Ingredients
- 1 package gingersnap cookies , 16 ounce
- 0.33 cups brown sugar
- 6 tablespoons unsalted butter , melted
Instructions
-
1
Gather all ingredients.
-
2
Preheat the oven to 375 degrees F (190 degrees C).
-
3
Set aside 12 to 18 whole gingersnap cookies. Crush remaining cookies until you have 1 1/2 cups fine crumbs. Reserve any remaining cookies for another use.
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4
Mix gingersnap crumbs, brown sugar, and melted butter together in a bowl until well combined.
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5
Press mixture into the bottom of a 9-inch springform pan.
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6
Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base and overlapping slightly if necessary, so that they stand firmly.
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7
Bake in the preheated oven until set, about 7 minutes. Cool crust completely before filling.
Nutrition Facts
Per serving
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