This gingersnap crust is the perfect base for all of your favorite holiday pies and no-bake desserts. It’s easy, quick and the warm ginger spice makes it a great alternative to a plain graham cracker crust.
I love to use this pie crust recipe as an alternative to homemade pie crust! Other favorites include graham cracker crust and pretzel pie crust.
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Easy Gingersnap Pie Crust Recipe
This easy gingersnap pie crust is the perfect addition to all of your favorite holiday desserts. The rich molasses flavor and warm spices from the crispy gingersnap cookies make the crust taste just like the holidays.
I love this easy recipe! All you do is crush the cookies into crumbs, then mix them with melted butter and sugar and press the mixture into the pan. It’s a great crust for holiday pie and tart recipes as well as no-bake desserts and comes out perfect every time!
Gingersnap Cookie Crust Ingredients
- Gingersnap cookies: Look for the store bought gingersnaps that are super thin and crispy. These will give you the best crumb consistency for the crust. While homemade ginger molasses cookies are delicious, they’re too soft and moist and won’t blend up into fine crumbs.
- Butter: The butter adds a rich flavor and helps ensure that the crust doesn’t fall apart. Make sure it’s melted before mixing it in, so that it moistens the crumbs.
- Sugar: A few spoonful’s of sugar helps to perfectly sweeten up the crust. I tend to prefer white granulated sugar, but brown sugar will also work just fine.
How to Make Gingersnap Crust
- Using a food processor, crush the gingersnaps until it reaches fine crumbs.
- Combine crushed gingersnap cookie crumbs, butter and sugar. Press the mixture into a 9-inch pie plate. Freeze for 5 minutes.
- Bake at 350°F for 7 to 8 minutes, or according to recipe instructions if using in a pie. Remove from oven and move to a cooling rack to cool before filling.
Tips for the Perfect Gingersnap Pie Crust
- I like to use a food processor or blender to crush up the gingersnap cookies. Pulse the cookies until you reach a fine, crumb-like consistency. You can also crush them up using a plasic bag and rolling pin.
- To help the crumb crust stick together, use the bottom of a measuring cup to firmly press the mixture into the pie pan. It helps compact all of the crumbs together and creates a super smooth surface.
- After pressing the crust into the pan, let it chill in the freezer for about 5 minutes to help solidify the mixture even more before baking.
Desserts with Gingersnap Crust
This gingersnap crust is so versatile and can be used for all of your holiday favorites, especially pies. It packs a punch of flavor and tastes delicious in any of the recipes below.
- Pumpkin cheesecake (or mini pumpkin cheesecakes)
- No-bake cheesecake
- Pumpkin pie
- Key lime pie
- Pumpkin cheesecake lasagna
More recipes to use with this gingersnap pie crust include Pumpkin Cheesecake Bars, no bake lemon icebox pie and eggnog pie!
More Pie Crust Recipes
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Gingersnap Crust
Ingredients
- 1 ½ cups crushed gingersnaps , about 3 cups whole cookies
- 1 to 2 Tablespoons granulated sugar , more to taste (can also use brown sugar)
- 4 Tablespoons butter , melted
Instructions
- Crush cookies. Preheat the oven to 350°F. Using a food processor (or a plastic bag and a rolling pin), crush 3 cups gingersnaps until fine crumbs are reached.
- Press into pie dish. Mix 1 1/2 cups gingersnap cookie crumbs, 4 Tablespoons butter and 1-2 Tablespoons sugar. Then press the mixture into a 9-inch pie dish or spring form if using for a cheesecake. Transfer to the freezer and freeze for 5 minutes.
- Bake and cool. Place pie dish on baking sheet. Bake about 7 to 8 minutes, or according to recipe instructions if using in a pie. Remove from oven and move to a cooling rack to cool before filling.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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FAQs
A gingersnap is already crispy and dry so it crumbles well and the warm spices provide instant flavor!
Technically you don’t have to bake this gingersnap crust if using it for a no-bake dessert like this lemon coconut cream dessert lasagna. You can prepare the crust as directed, then place it in the freezer for a few hours. It will harden in the freezer and become sturdy enough to hold up the filling.
I usually prefer to bake my crust because I enjoy the crispy texture it creates. Just make sure to let it cool before adding the filling. If baking with a filling, bake the crust for a few minutes and then add the filling and bake according to recipe.
While you can make homemade gingersnap cookies, I usually prefer the super thin and crispy gingersnap cookies from the grocery store! The drier the cookie, the better.
Yes, after making your gingersnap crust you can wrap the crust in plastic wrap and store in a freezer safe bag for one month. Pull from the freezer and fill immediately when ready to use.
Categorized as: 5 Ingredients Or Less, American, Christmas, Desserts, Nut-Free, Pies + Tarts, Thanksgiving, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I just found a new favorite crust recipe! It turned out so delicious and surprisingly easy to make.
My favorite pie crust for the holidays! Everyone loves it.
So many ways to use this crust especially during the holidays! It’s quick, easy, and oh, so delish!