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

Print Recipe

Gingersnap Cookie Pie Crust

Course

Crust, Dessert, Pie, Tea Time

Cuisine

American

Prep Time

15 minutes

Servings

1 Pie Crust

Ingredients

• 1/2 box Gingersnap Cookies
• 6 Tablespoons butter melted

Course Crust, Dessert, Pie, Tea Time Cuisine American Prep Time 15 minutes Servings 1 Pie Crust Ingredients 1/2 box Gingersnap Cookies 6 Tablespoons butter melted

Instructions

1. 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.
2. Pour the crumbs into a bowl.
3. 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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