Gingersnap Cookie Crust

Name: Gingersnap Cookie Crust
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: one 9-inch pie crust
Ingredients: 2 cups gingersnap cookie crumbs (from 17 to 20 cookies), plus more if needed; 4 tablespoons salted butter, melted, plus more if needed; 2 tablespoons granulated sugar, optional

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Level: Easy

Total: 30 min (includes cooling time)
Active: 5 min

Yield: one 9-inch pie crust

Easy to prepare and full of festive flair, this gingersnap crust is the perfect foundation for your next holiday dessert masterpiece. This crust brings a burst of warm, spiced flavor that perfectly complements a variety of fillings. Its crunchy, aromatic profile pairs beautifully with creamy pumpkin pie, rich chocolate silk pie and tangy lemon meringue pie!

Level: Easy

Total: 30 min (includes cooling time)
Active: 5 min

Yield: one 9-inch pie crust

Ingredients

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2 cups gingersnap cookie crumbs (from 17 to 20 cookies), plus more if needed

4 tablespoons salted butter, melted, plus more if needed

2 tablespoons granulated sugar, optional

Directions

Preheat the oven to 350 degrees F.
Mix the gingersnap crumbs, melted butter and sugar, if using, in a bowl until the mixture feels like wet sand and holds together when squeezed. Adjust with more butter or crumbs if needed.
Press the mixture into a 9-inch pie plate, starting with the sides and then covering the bottom. Use a flat-bottomed cup to pack it down evenly.
Bake until the crust is lightly toasted, about 10 minutes. Let cool before filling, 10 to 15 minutes.