Looking for a pie crust recipe that’s insanely delicious and super easy to make? This Gingersnap Pie Crust only has 5 ingredients and will make your seasonal pies as healthy as possible!
I used to think that the most darn good pies were complicated to make.
There’s something about them that seems so impressive (daunting). While yes, some recipes do tend to require tedious effort, we’re not here for that!
This recipe proves to me – yet again – that tasty recipes can be super simple. I hope it does the same for you! With only 5-ingredients, this gingersnap pie crust is easy to make and even easier to eat.
In fact, it may even be easier than my equally tasty 5-Ingredient Coconut Oil Pie Crust Recipe because you don’t even need to roll out the dough or keep it cold.
Really, all you have to do is add the gingersnap cookie crumbs to some coconut oil and then press it down into a pie dish. Well, there are a few more steps but that’s the gist!
You can use this pie crust for an awesome pumpkin cheesecake or even a sweet potato pie! Sky’s the limit, especially during the holidays.
So. Let’s get baking, shall we?
What Is In This Pie Crust?
The ultra-flavorful, cozy goodness of this pie crust is a beloved addition to the holiday. Made with only 5 ingredients, you’ll be amazed at how the flavors come together so smoothly.
Here’s all you’ll need:
- Gingersnaps (finely ground): Definitely healthier than your regular cookie. Gingersnaps are lower in calories and provide more benefits I’ll be sharing below. I use gluten-free cookies, btw.
- Coconut oil (melted): One of my fave healthy fats to cook and bake with! It’s linked to better brain health, improved metabolism and cholesterol.
- Coconut sugar: An unrefined sugar substitute that is way better than highly processed white sugar. It has a lower glycemic index and even gives you some nutrients.
- Cinnamon (optional): Apart from the burst of flavor, cinnamon provides loads of gut, digestion, energy, and immunity benefits! You can choose to add more cinnamon or skip this as the Gingersnaps already provide a good amount of spice.
- Salt: A pinch can bring out all the flavors beautifully.
Are Gingersnaps Good In A Pie Crust?
Yes, ginger snaps are great in a pie crust because they bring an invigorating burst of spice and a crumbly kick!
Here are more reasons why you’ll want to add gingersnaps to your pie crust:
- Because gingersnaps are dry cookies, they crumble so well with the other ingredients. In other words, it’s easy to press down into your pie dish.
- Gingersnaps are insanely rich with flavor and all the good cozy spices you’ll want in a holiday pie. Specifically, they provide a bold mix of cloves, cinnamon, and ginger. Less added seasoning and ingredients are needed overall.
- They have a warm, inviting color (has great visual appeal).
- Because their crumbs freeze so well, they work perfectly if you make your pie crusts in advance.
What Gingersnaps Are Best For Pie Crust?
You’re on my healthy eating blog so of course, I’m going to tell you that the healthy brands of gingersnaps work best! Like anything store-bought, some brands use cleaner ingredients than others. Just make sure to check the nutritional label.
Generally, you’ll want to look for brands that have low (to none) added sugar and have fewer calories.
I also like to use thinner crispy cookies because they are easier to crumble. And if you want to avoid gluten, you can also find gluten-free ginger snaps.
Bonus tip: Look for snaps with a bolder ginger flavor and kick to them! They’ll balance SO well with a creamy filling.
Is Gingersnap Pie Crust Healthy?
Yes, I’d say that a Gingersnap pie crust is healthy-ish. You’re using ground gingersnaps — which are healthy compared to most cookies. This is because they’re lower in calories with more nutritional benefits due to the ginger (duh).
So you’re getting all those amazing flavors and nutrients with less sugar and processed fluff!
Ginger isn’t only healthy, it’s also known for its healing and medicinal benefits. It’s an amazing spice and superfood with anti-inflammatory, antioxidant, and even antiviral properties.
How To Make It?
Making this impressive ginger snap pie crust takes less than 20 minutes! It’s super easy.
- Preheat your oven to 375 degrees and lightly grease a 9-inch pie plate with coconut oil.
- Combine your ground Gingersnaps, oil, sugar, cinnamon, and salt in a large bowl and stir.
- Press your gingersnap mixture into the pie plate. Make sure it’s evenly spread across the bottom and the sides.
- Bake your crust for around 8-10 minutes until it turns into a beautiful and darker golden brown color.
- Then, cool on a wire rack.
If you won’t be using your crust right away, simply cover and store it in your fridge until you’re ready to add the filling.
Should you need to store it longer, you can place it in your freezer for up to a month. (Read on further for proper freezing instructions and the full recipe down below).
How To Store?
After baking the crust, let the shell sit and cool. Then, wrap it in foil and place it inside an airtight container or heavy-duty bag. Make sure it’s sealed tight and store it in your freezer.
It can last up to one month if properly stored. When you’re ready to eat, simply thaw the crust overnight before enjoying, and voila! It’s ready to be the foundation of a delicious pie.
More Healthy Pie Recipes
I hope this inspired you to make your own beautiful pie for the holiday season! Y’all are going to love this one!
Here are some of my delicious and surprisingly easy recipes you can try:
- How To Make Healthy Sweet Potato Pie
- The BEST Pumpkin Pie From Scratch
- Healthy Pecan Pie (Without Corn Syrup!)
- Healthy Blueberry Pie | With Sweet Crumble Topping
- Mini Freezer Chicken Pot Pies | Healthy Comfort Food Meal Prep!
- Sweet Cherry Pie
This post contains affiliate links for products I use regularly and highly recommend.
Learn how to make this 5-ingredient, flavorful, and boldy spiced Gingersnap pie crust!
- 1 ½ cups finely ground gingersnaps (about 2 heaping cups cookies)
- 5 tbsp coconut oil, melted
- 2 tbsp coconut sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp salt
Preheat oven to 375 degrees.
Lightly grease a 9-inch pie plate with coconut oil.
In a large bowl, combine ground gingersnaps, oil, sugar, cinnamon and salt. Stir to combine.
Press gingersnap mixture into a pie plate in an even layer across the bottom and sides of the plate.
Bake for 8-10 minutes, until crust becomes a darker golden brown. Cool on a wire rack.
If you’re not using it immediately, cover and store in the refrigerator.
Disclaimer: This post contains affiliate links for the kitchen item(s) I use 🙂
4 thoughts on “Gingersnap Pie Crust | 5 Simple Ingredients”
I can’t wait to try this with a banana cream pie!
Best pie crust ever.
Hi! I was wondering about making this with a pumpkin pie, but wondered about putting the crust in for so much longer while the filling bakes. Would it be fine to simply put tinfoil around the edges to cover it?
I was wondering the same thing. I’d like to make this crust with a key lime pie recipe that requires baking. I wonder if I should bake it empty as the recipe calls for, or only back it once the filling is in…
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