Gingersnap Crust

This gingersnap crust is the perfect base for all of your favorite holiday pies and no-bake desserts! It's quick, easy and packed with warm spicy ginger flavor.

Prep Time: 10

Cook Time: 7

Freeze: 5

Total Time: 22

Servings:

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

Note: If baking with a filling, bake the crust for a few minutes and then add the filling and bake according to recipe.

Nutrition