Best Gingersnap Cookie Crumb Pie Crust Recipes
YUMMY CHOCOLATE OR GINGERSNAP COOKIE CRUMB PIE CRUST
Very easy pie crust to put together. Use either chocolate wafers or gingersnaps, depending on your need.
Provided by Andi Longmeadow Farm
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven, 350 degrees.
- Process cookies in food processor until crumbed. (Can use blender or rolling pin filled with cookies in Ziploc bag.).
- Mix crumbs, sugar, vanilla, and butter.
- If desired, reserve 2 tablespoons of crumb mixture for garnish.
- Press mixture firmly and evenly against bottom and side of 9-inch pie pan.
- Bake 10 minutes. Cool.
GINGERSNAP COOKIE CRUMB PIE CRUST
This cookie crumb pie crust is for pie fillings that don't require baking. Jell-O offers a plethora of recipes that are simply folded into a crust, chilled, and served. The crust is excellent for pumpkin, sweet potato, and key lime pies. Recipe #401203, is awesome served as a pie in this crust. Just double the dip recipe, fold it into this baked and cooled crust, and serve immediately.
Provided by Stoblogger
Categories < 15 Mins
Time 15m
Yield 1 crust, 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees.
- Pulverize the ginger snap cookies in a food processor if you have one, if not, you can crush them with a rolling pin.
- Combine the first three ingredients and mix well.
- Using your fingers, press the mixture into the bottom and up the sides of a 9 inch pie pan.
- To smooth and pack the crust, place another 9-inch pie pan down into the crust (as if you are stacking the pans) and press firmly.
- Brush the crust with egg white. (optional).
- Bake about 10 minutes at 375° or less. Watch closely as you do NOT want to overcook this crust.
- Remove from the oven and cool before filling.
- Goes great with my Super Easy Pumpkin Spice Dip recipe, or any pumpkin, sweet potato, or key lime pie that does not require baking.
Nutrition Facts : Calories 129.9, Fat 5.9, SaturatedFat 2.9, Cholesterol 10.2, Sodium 165.5, Carbohydrate 18.4, Fiber 0.5, Sugar 6.4, Protein 1.2
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