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.
Ingredients
- gingersnap cookies: 1 pack (16 ounce pack)
- brown sugar: 0.33333 cup
- unsalted butter: 6 Tbsp (melted)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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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.
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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.
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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.
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Bake in the preheated oven until set, about 7 minutes. Cool crust completely before filling.
