Gingersnap Pie Crust

Gingersnap Pie Crust

You may have noticed I have been sharing some old recipes on the blog with new photos and videos.  This is something Dustin and I are super excited about because it means we get to fix some old stuff we were no longer happy with.  Woohoo!

Gingersnap Pie Crust - CrumbsGingersnap Pie Crust - Crumbs

We’ve always liked the recipes, but for some posts, we really didn’t like the photos, especially now that they’re 4 or 5 years old.  For the longest time, we were afraid to update any of the old posts because we thought that might affect how google drove traffic to the site or the world would end or .. something.  Seems sort of silly, now.

But, for whatever reason, we never went back and improved what we had done.  Instead, we chose to focus on new content and making that the best we could make.

Gingersnap Pie Crust - Combining Ingredients

Then, the lightbulb went off when we started making recipe videos on the YouTube channel of our older, favorite recipes (like Hearty Beef Stew, Roast Beef, and Eggnog Latte, for example). We realized we should also renovate the posts now that my photography skills had improved from when I first started blogging.

Gingersnap Pie Crust - Adding to Pie Dish

So, that’s where this recipe comes into play.   My Pumpkin Cheesecake with Gingersnap Crust was one of the photos I disliked the most on the site.  And, for years, I just left it.  For people to see.  Even though I hated it.  Eek.

But no longer, sir. Nope.  Here’s part 1 of my renovation of this recipe.  I’m going to post my remake of the pumpkin cheesecake next, so no more ugly pictures.  They’re gonna be prettified very soon.  I’m so excited!

Gingersnap Pie Crust - Pressing into DishGingersnap Pie Crust - Ready To Bake

Alright, now that I have that’s out of the way, let’s talk about this gingersnap pie crust.  It’s so darn amazingly perfect for a pumpkin cheesecake.  And for other pies as well.

Plus, it’s super easy to make.  It’s even easier than my all-butter flour pie crust because you don’t even need to roll out dough or keep it cold.

Gingersnap Pie Crust - Ready To Bake

Instead, you add the gingersnap and graham cracker crumbs to some melted butter and then press it straight into a pie dish.  Bake it and it’s ready.  So easy and so, so very good.

Gingersnap Pie Crust

I hope you are enjoying the updated posts as much as I am enjoying updating them.

ASPC on Instagram

If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

5 from 1 vote
Gingersnap Pie Crust Square Recipe Preview Image
Gingersnap Pie Crust
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Make this super easy Gingersnap Pie Crust for your next pumpkin cheesecake.
Categories: Sweets
Difficulty: Easy
Keyword: ginger snap crust, gingersnap crust, gingersnap pie crust
Servings: 1 bottom crust
Calories: 211 kcal
Author: Lacey Baier of A Sweet Pea Chef
Ingredients
  • 3/4 cup finely ground graham cracker crumbs approx. 5 1/2 sheets
  • 3/4 cup finely ground gingersnap crumbs approx. 6-8 small cookies
  • 1/3 cup granulated sugar
  • 6 tbsp unsalted butter melted plus softened butter to grease pie plate
  • 1/2 tsp ground cinnamon
Instructions
  1. Preheat oven at 375 degrees.
  2. Grease a 9-inch pie plate with softened butter.
  3. In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, sugar, melted butter and cinnamon. Mix until thoroughly combined. To turn the cookies into crumbs, you can either use a food processor and pulse until fine or place the cookies into a ziplock bag and pound with a heavy object, like a mallet or mug).
  4. Press mixture into pie plate. Try to make crust as evenly distributed as possible.
  5. Bake crust for 8-10 minutes, until starts to turn darker, golden-brown. Allow to cool.
  6. If not using the crust right away, simply chill in the refrigerator.
Nutrition Facts
Gingersnap Pie Crust
Amount Per Serving (1 slice)
Calories 211 Calories from Fat 122
% Daily Value*
Fat 13.5g21%
Saturated Fat 7.6g38%
Cholesterol 32.7mg11%
Sodium 85.4mg4%
Carbohydrates 22.8g8%
Fiber 0.4g2%
Sugar 10.3g11%
Protein 1.4g3%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer: This post contains affiliate links for the kitchen item(s) I use 🙂

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

4 thoughts on “Gingersnap Pie Crust

  1. 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?

    1. 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…

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recent Content