Gingersnap Cookie Crust Recipe

Gingersnap Pie Crust

Difficulty: Easy
Yield: One 9-inch pie crust
Total Time: 30 minutes (including cooling)
Active Time: 5 minutes

Transform your holiday desserts with this easy-to-make gingersnap crust that brings festive flair to every bite. Featuring a warm, spicy flavor profile and irresistibly crisp texture, this crust is the perfect foundation for your favorite fillingswhether you're crafting a silky pumpkin pie, indulgent chocolate silk pie, or bright lemon meringue. The fragrant blend of ginger, cinnamon, and molasses will have your guests asking for your secret.

Ingredients

2 cups crushed gingersnap cookies (about 17 to 20 cookies), plus extra if necessary
4 tablespoons salted butter, melted, with more as needed
2 tablespoons granulated sugar (optional)

Instructions

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Heat your oven to 350F.
In a bowl, combine the gingersnap cookie crumbs, melted butter, and sugar (if using). Mix until the texture resembles damp sand and the mixture holds together when pressed. Add more butter or crumbs to adjust if necessary.
Evenly press the crumb mixture into a 9-inch pie dish, starting along the sides and then covering the base. Use the flat bottom of a cup to firmly pack down the crust.
Bake the crust until it becomes lightly golden and fragrant, about 10 minutes. Allow it to cool for 10 to 15 minutes before adding your filling.