A Gingersnap Crust is so much easier to make than rolling out a pastry crust. You can buy Gingersnaps; but I enjoy making my Gingersnaps from scratch. I like adding some freshly minced ginger to the batter to give it a kick. This is the perfect crust for a mild filling that doesn’t have to be baked. I use it for my Pumpkin Chiffon Pie. The spiciness and crispiness of the crust provides the perfect contrast to the creamy pumpkin filling and fluffy meringue topping.
Prep time: 15 minutes
Gingersnap Crust
By Published: November 30, 2016
Yield:
- 1 Nine inch crust
Ingredients
- 7 ounces ginger snaps pulverized
- 4 tablespoons non-dairy margarine/unsalted butter melted
Equipment
- mixing bowl
- 9 inch pie dish
- cooling rack
Directions
- Mix cookie crumbs with melted margarine/butter. Pour this mixture into a 9 inch pie dish and, with your fingers, spread it around the entire dish and up the sides. Chill for 30 minutes. Bake in preheated 375 °F. oven for 7-8 minutes. Remove from oven and cool on rack.
