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Gingersnap Pie Crust

Gingersnap Pie Crust

Learn how to make this 5-ingredient, flavorful, and boldy spiced Gingersnap pie crust!

Categories Sweets
Difficulty Easy
Keyword ginger snap crust, gingersnap crust, gingersnap pie crust
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 bottom crust
Calories 211 kcal
Author Lacey Baier of A Sweet Pea Chef


  • 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


  1. Preheat oven to 375 degrees.

  2. Lightly grease a 9-inch pie plate with coconut oil.

  3. In a large bowl, combine ground gingersnaps, oil, sugar, cinnamon and salt. Stir to combine.

  4. Press gingersnap mixture into a pie plate in an even layer across the bottom and sides of the plate.

  5. Bake for 8-10 minutes, until crust becomes a darker golden brown. Cool on a wire rack.

  6. If you’re not using it immediately, cover and store 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.