GINGERSNAP COOKIE CRUMB PIE CRUST

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Gingersnap Cookie Crumb Pie Crust image

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

36 gingersnap cookies, pulverized (about 2 cups)
1/4 cup butter, melted
2 tablespoons brown sugar
1 egg white (optional)

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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