Holiday Ginger Snap Crust Food
HOLIDAY GINGER SNAP CRUST
This gingersnap pie crust is a tasty and flavorful twist to a regular graham cracker pie crust, and it's great for the holidays. Visually stunning with whole gingersnaps lining the sides, this easy-to-make 3-ingredient pie crust adds a bit of spice to any type of cheesecake, cream pie, or no-bake pie. I love it, and I'm sure you'll love it too.
Provided by ProudMomma89
Categories Crumb Pie Crusts
Time 20m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Set aside 12 to 18 whole gingersnap cookies. Crush remaining cookies until you have 1 1/2 cups fine crumbs. Reserve any remaining cookies for another use.
- Mix gingersnap crumbs, brown sugar, and melted butter together in a bowl until well combined. Press mixture into the bottom of a 9-inch springform pan.
- Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base and overlapping slightly if necessary, so that they stand firmly.
- Bake in the preheated oven until set, about 7 minutes. Cool crust completely before filling.
Nutrition Facts : Calories 365.1 calories, Carbohydrate 49.3 g, Cholesterol 22.9 mg, Fat 18.1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 7.8 g, Sodium 270.6 mg
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