This is a fast cookie crumb crust to make that really packs a lot of flavor. It pairs well with a surprising number of fillings. And I never bother to bake it. I just pat it in really well using a dry cup measure as a tamper.
You can use any gingersnap including home made of course but I love the TJ’s Gingersnaps because I have enough to do around Thanksgiving and the cookies have lovely inclusions of candied ginger which up the game for whatever filling you use.
I’ve used it for the following fillings:
Pumpkin
Sweet Potato
Lemon
Chocolate
Instructions
- Put the cookies into a plastic bag with a zip close. When you close the bag try to keep as much air out as you can. Smash and roll the cookies with a rolling pin until they are crumbs.
- Pour the crumbs into a bowl.
- Add the melted butter to the crumbs and mix them up. Pat the crumb mixture into a pie pan. Refrigerate while you make the filling.
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How many cookie in a 1/2 box?
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.
Half box? Is that really a measurement? Not all boxes are the same. And to make it even more hilarious, you have a pic of a plastic tub of cookies.
Yeah, well. I figured not everyone has access to Trader Joes amazing gingersnaps. The weight is the same. I’m not a slavish follower nor creator of exact recipes. In fact you don’t really need a recipe to make this. Just crush the cookies into crumbs. Melt butter and add it to crumbs until they hold together in your palm when you make a fist. When I make pies I’m usually making many at a time. This method is infallible.