Holiday Gingersnap Pie Crust

Servings:

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.

Prep
7 min
Cook
43 min
Servings
Difficulty
Medium

Ingredients

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C).
  3. 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.
  4. 4 Mix gingersnap crumbs, brown sugar, and melted butter together in a bowl until well combined.
  5. 5 Press mixture into the bottom of a 9-inch springform pan.
  6. 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.
  7. 7 Bake in the preheated oven until set, about 7 minutes. Cool crust completely before filling.

Nutrition per serving

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