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Gingersnap Pie Crust
Lacey Baier of A Sweet Pea Chef
Learn how to make this 5-ingredient, flavorful, and boldy spiced Gingersnap pie crust!
5
from 1 vote
Print Recipe
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course
Sweets
Cuisine
Easy
Servings
1
bottom crust
Calories
211
kcal
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Ingredients
1x
2x
3x
1 ½
cups
finely ground gingersnaps (about 2 heaping cups cookies)
5
tablespoon
coconut oil, melted
2
tablespoon
coconut sugar
¼
tsp
ground cinnamon
⅛
teaspoon
salt
Instructions
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.
Nutrition
Serving:
1
slice
Calories:
211
kcal
Carbohydrates:
22.8
g
Protein:
1.4
g
Fat:
13.5
g
Saturated Fat:
7.6
g
Cholesterol:
32.7
mg
Sodium:
85.4
mg
Fiber:
0.4
g
Sugar:
10.3
g
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