Absolutely. Don’t precook it first though. It would have to be an open face pie, like with a crumble topping. Maybe you could make a crumble with the pureed gingersnaps.

Diana. That is often my technique as well. It yields such a fantastic crust!
Thank you for taking the time to share.

It depends on the texture you want. If you don’t mind a bit of that coconut sponginess then don’t pre-bake. How thick you make the crust will matter too. You might want to make a small tester first.

So happy to hear you had success. It’s been awhile since I’ve made them. Now you’ve given me the push I need to do it.
They’re so good. Yes, the amount of cinnamon sugar is a bit excessive. Make cinnamon toast with lots of good butter!

I based this recipe on a 14 oz package of cookies, so half would be 7oz but you can follow the directions in my reply above. If you make too much crumb-butter mixture for your pie you can easily freeze the remainder. It freezes really well.