Buttermilk Pie With Gingersnap Crumb Crust Recipes

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GINGERSNAP PUMPKIN PIE



Gingersnap Pumpkin Pie image

A spicy version of the all time favorite pumpkin pie.

Provided by Deanna

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 8

Number Of Ingredients 12

1 ¾ cups gingersnap cookie crumbs
2 ½ tablespoons butter, melted
2 tablespoons white sugar
1 ½ cups canned pumpkin
¾ cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
2 eggs
1 (12 fluid ounce) can evaporated milk

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
  • Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
  • Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 47.4 g, Cholesterol 69.7 mg, Fat 11.9 g, Fiber 1.8 g, Protein 6.2 g, SaturatedFat 5.8 g, Sodium 355.8 mg, Sugar 36.7 g

GINGERSNAP CRUST



Gingersnap Crust image

This tasty pie crust is featured in the Butterscotch Cream Pie recipe from "The Craft of Baking," by pastry chef Karen Demasco.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie crust

Number Of Ingredients 5

1 3/4 cups gingersnap crumbs, from about 1/2 batch Gingersnaps
1/4 cup packed dark-brown sugar
1 tablespoon unbleached all-purpose flour
1/2 teaspoon coarse salt
4 tablespoons (1/2 stick) unsalted butter, melted

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, whisk together gingersnap crumbs, brown sugar, flour, and salt. Add butter and stir until mixture is well combined. Press some of the mixture against the side of the bowl with your fingers. If the crumbs do not hold together, add cold water, a little at a time, up to 1 tablespoon, and stir to combine.
  • Press crumb mixture into a 9-inch pie plate, evenly covering the bottom and sides. Transfer to freezer and chill for 10 minutes. Place pie plate on a baking sheet and bake until crust is fragrant and set, about 10 minutes. Transfer pie to a wire rack; let cool completely.

BUTTERMILK PIE WITH GINGERSNAP CRUMB CRUST



Buttermilk Pie With Gingersnap Crumb Crust image

Make and share this Buttermilk Pie With Gingersnap Crumb Crust recipe from Food.com.

Provided by tristitia

Categories     Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

3/4 cup sugar
1 tablespoon margarine
1 egg
2 egg whites
3 tablespoons flour
1/4 teaspoon salt
1 cup buttermilk
1/2 cup graham cracker crumbs
1/2 cup gingersnap crumbs
2 tablespoons margarine

Steps:

  • Preheat oven to 350°F.
  • Make pie crust, using 8 inch pie pan, do not bake.
  • Mix sugar and margarine in medium bowl until blended; beat in egg whites and egg.
  • Stir in flour, salt, and buttermilk until well blended.
  • Pour filling into prepared crust, bake 40 minutes or until sharp knife inserted near center comes out clean.
  • Sprinkle with nutmeg and serve warm or chilled.
  • Combine graham crumbs, gingersnap crumbs, and margarine in 8 or 9 inch pie pan, pat mixture evenly on bottom and side of pan.
  • Bake 8 to 10 minutes or until edge of crust is lightly browned.
  • Cool on wire rack.

Nutrition Facts : Calories 228, Fat 7.1, SaturatedFat 1.7, Cholesterol 24.5, Sodium 281.8, Carbohydrate 37.5, Fiber 0.5, Sugar 24.7, Protein 4.2

BUTTERMILK CRANBERRY PIE WITH GINGERSNAP CRUST



Buttermilk Cranberry Pie with Gingersnap Crust image

This buttermilk pie is a stunner-and perfect for the holidays-with its creamy, golden custard marbled with a crimson cranberry swirl.

Provided by Virginia Willis

Categories     Thanksgiving Pie Recipes

Time 6h

Number Of Ingredients 13

7 ounces gingersnap cookies, preferably Swedish-style, broken in half
1 large egg white
1 tablespoon unsalted butter, melted
1 cup cranberries (thawed if frozen)
½ cup water
2 teaspoons lemon juice
1 cup granulated sugar
4 tablespoons cornstarch
½ teaspoon salt
2 large eggs
4 large egg yolks
2 cups buttermilk
1 ½ teaspoons vanilla extract

Steps:

  • To prepare crust: Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray; place on a rimmed baking sheet.
  • Pulse cookies in a food processor to form coarse crumbs. Add egg white and butter; pulse to combine.
  • With damp hands, press the crumb mixture into the bottom and up the sides of the prepared pie pan. Bake until just set, 10 to 12 minutes. Cool on a wire rack for about 10 minutes.
  • Meanwhile, prepare filling: Combine cranberries, water and lemon juice in a small saucepan. Bring to a simmer over medium heat and cook until most of the cranberries burst and the liquid is reduced by half, 8 to 10 minutes. Transfer to a mini food processor and puree. Strain through a fine-mesh sieve into a small bowl, pressing on the solids. Let cool for 10 minutes.
  • Whisk sugar, cornstarch and salt in a large bowl. Add eggs and egg yolks and whisk until smooth. Whisk in buttermilk and vanilla until smooth. Measure out 1/3 cup of the filling and whisk it into the cranberry puree.
  • Pour the remaining filling into the crust. Dollop the cranberry mixture on top. Draw a skewer through the two mixtures to create swirls.
  • Bake until the filling is golden and just set, about 1 hour. (Place strips of foil around the edges if the crust browns too quickly.) Let cool to room temperature, about 2 hours. Refrigerate for at least 2 hours more before cutting.

Nutrition Facts : Calories 260 calories, Carbohydrate 41 g, Cholesterol 116 mg, Fat 8 g, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, Sodium 329 mg, Sugar 30 g

BUTTERMILK PIE WITH GINGERSNAP CRUMB CRUST



Buttermilk Pie With Gingersnap Crumb Crust image

Provided by tblunt

Time 2h

Yield 8

Number Of Ingredients 13

Crust
1/2 cup graham cracker crumbs
1/2 cup gingersnap crumbs
2 tablespoons margarine
Filling
3/4 cup sugar
1 tablespoon margarine
1 egg
2 egg whites
3 tablespoons flour
1/4 teaspoon salt
1 cup buttermilk
nutmeg, for serving

Steps:

  • For Crust: Combine graham crumbs, gingersnap crumbs, and margarine in 8" pie pan. Pat mixture evenly on bottom and side of pan. Do not bake. For Filling: Mix sugar and margarine in medium bowl until blended, then beat in egg whites and egg. Stir in flour, salt, and buttermilk until well blended. Pour filling into crust. Bake at 350 degrees F for 40 minutes or until sharp knife inserted near center comes out clean. Sprinkle with nutmeg and serve warm or chilled.

BUTTERSCOTCH PIE III



Butterscotch Pie III image

Rich butterscotch pie with a gingersnap crumb crust. Garnish with whipped topping and nuts, if desired.

Provided by HOKU3

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 4h20m

Yield 8

Number Of Ingredients 8

1 (3.4 ounce) package instant butterscotch pudding mix
1 (1.3 ounce) envelope whipped topping mix
2 tablespoons white sugar
¼ teaspoon pumpkin pie spice
1 ¾ cups milk
1 ¼ cups gingersnap cookie crumbs
¼ cup white sugar
¼ cup butter, melted

Steps:

  • To Make Crust: In a medium bowl, combine crumbs and sugar. Mix in butter. Press firmly onto the bottom and sides of a 9 inch pie pan. Chill for 1 hour.
  • To Make Filling: In a mixing bowl, combine pudding mix, whipped topping mix, sugar, spice and milk. Beat slowly at low speed until blended, then beat at high speed for about 4 minutes until mixture thickens. Spoon into prepared crust. Cover and refrigerate pie for 3 hours.

Nutrition Facts : Calories 245.3 calories, Carbohydrate 37.9 g, Cholesterol 19.5 mg, Fat 9.2 g, Fiber 0.2 g, Protein 2.4 g, SaturatedFat 4.9 g, Sodium 300.9 mg, Sugar 27.9 g

BLACK BOTTOM PIE (GINGERSNAP CRUST)



Black Bottom Pie (Gingersnap Crust) image

A simple to make crust makes this pie just different enough and if you dislike making pie crusts then this one's for you. From My Great Recipes. Chill time not included.

Provided by Julie Bs Hive

Categories     Pie

Time 50m

Yield 1 pie

Number Of Ingredients 13

1 (2 1/2 ounce) unflavored gelatin
1 3/4 cups milk
4 eggs, separated
1 cup sugar
1/2 teaspoon salt
4 teaspoons cornstarch
2 (2 ounce) unsweetened chocolate squares
1 teaspoon vanilla extract
3 tablespoons rum or 1 1/2 teaspoons rum flavoring
1 cup whipping cream, whipped
2 tablespoons powdered sugar
1 1/4 cups gingersnap crumbs, finely crushed
1/4 cup butter, melted

Steps:

  • MAKE CRUST:.
  • Thoroughly blend the gingersnap crumbs and melted butter. Press on bottom and sides of 9-in pie pan with back of tablespoon. Bake at 350° about 10 minutes. Do not over brown. Cool before filling.
  • MAKE FILLING:.
  • Soften gelatin in 1/4 cup of the milk. Scald remaining milk in top of double boiler over boiling water.
  • Beat egg yolks. Blend in 1/2 cup of the sugar, salt and cornstarch. Add remaining milk slowly, stirring constantly.
  • Return to double boiler and cook over simmering water, stirring constantly, until custard coats spoon. Remove from heat. Set aside 1/2 cup custard.
  • Add gelatin to remainder and stir until dissolved. Chill.
  • Melt 1 1/2 squares of the chocolate. Blend in reserved 1/2 cup custard and vanilla. Pour into crust. Spread evenly. Chill.
  • When remaining custard begins to set, blend in rum. Beat egg whites until stiff. Gradually beat in remaining sugar. Fold in custard. Spread over chocolate mixture in pie plate.
  • Combine whipped cream and powdered sugar. Spread some over custard. Use a pastry tube with star tip and pipe rest around edges. Shave remaining chocolate over top.
  • Chill 4-6 hours.

Nutrition Facts : Calories 4756, Fat 256, SaturatedFat 143.6, Cholesterol 1251.8, Sodium 3904.8, Carbohydrate 506.4, Fiber 25.2, Sugar 274.4, Protein 135

GINGERSNAP CRUMB PEAR PIE



Gingersnap Crumb Pear Pie image

This basic recipe was one my grandmother used for making crumble pies from fresh fruit. She simply substituted oats, gingersnaps or vanilla wafers depending on the fruit. Pear was always my favorite, and I added the ginger and caramel to give it a new twist. -Fay Moreland, Wichita Falls, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 8 servings.

Number Of Ingredients 16

Dough for single-crust pie
TOPPING:
1 cup crushed gingersnap cookies (about 16 cookies)
1/4 cup all-purpose flour
1/4 cup packed brown sugar
Pinch salt
1/2 cup cold butter, cubed
FILLING:
2/3 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground ginger
1/4 teaspoon salt
2-1/2 pounds ripe pears (about 4 medium), peeled and thinly sliced
1 tablespoon lemon juice
1 teaspoon vanilla extract
Hot caramel ice cream topping, optional

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., For topping, in a food processor, combine crushed cookies, flour, brown sugar and salt. Add butter; pulse until crumbly., For filling, in a large bowl, mix sugar, flour, ginger and salt. Add pears, lemon juice and vanilla; toss gently to combine. Transfer to crust; cover with topping., Place pie on a baking sheet; bake until topping is lightly browned and pears are tender, 60-70 minutes. Cover pie loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack at least 1 hour before serving. If desired, drizzle with caramel topping.

Nutrition Facts : Calories 530 calories, Fat 25g fat (15g saturated fat), Cholesterol 61mg cholesterol, Sodium 394mg sodium, Carbohydrate 76g carbohydrate (39g sugars, Fiber 5g fiber), Protein 4g protein.

LEMON CHIFFON PIE WITH GINGERSNAP CRUST



Lemon Chiffon Pie with Gingersnap Crust image

Provided by Carolyn Beth Weil

Categories     Milk/Cream     Egg     Ginger     Dessert     Bake     Lemon     Summer     Bon Appétit     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 17

Crust
1 1/4 cups finely ground gingersnap cookie crumbs (about 25 cookies ground in processor)
2 tablespoons sugar
1 teaspoon minced crystallized ginger
5 tablespoons unsalted butter, melted
Filling
2 cups ice cubes
1/4 cup water
1 envelope unflavored gelatin
3/4 cup plus 2 tablespoons sugar
3/4 cup strained fresh lemon juice
4 large egg yolks
2 teaspoons finely grated lemon peel
1/8 teaspoon fine sea salt
1 1/4 cups chilled whipping cream
1/4 cup powdered sugar
Lemon peel strips from 1 lemon, removed with citrus zester

Steps:

  • For crust:
  • Position rack in center of oven and preheat to 350°F. Mix gingersnap cookie crumbs, sugar, and ginger in medium bowl. Add melted butter and stir until mixture is evenly moistened. Transfer crumb mixture to 9-inch-diameter glass pie dish; press crumbs firmly and evenly onto bottom and up sides to top of dish. Bake until crust is firm and slightly darker in color, about 8 minutes. Cool crust completely.
  • For filling:
  • Pour enough cold water into medium bowl to come halfway up sides; add 2 cups ice cubes and set aside.
  • Pour 1/4 cup water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes.
  • Whisk 3/4 cup sugar, lemon juice, egg yolks, grated lemon peel, and salt in heavy medium saucepan to blend. Whisk constantly over medium heat until mixture thickens very slightly (mixture will coat spoon but will not be thick like curd) and thermometer inserted into mixture registers 160°F, about 6 minutes (do not boil). Add gelatin mixture; whisk until gelatin dissolves and mixture is smooth, about 1 minute. Place saucepan in bowl with ice water until lemon filling is cool to touch, whisking occasionally, about 8 minutes. Transfer lemon filling to large bowl.
  • Using electric mixer, beat whipping cream with powdered sugar in another medium bowl until peaks form. Fold 1/4 of whipped cream into lemon filling until incorporated. Fold in remaining whipped cream in 3 additions. Transfer filling to cool crust, mounding slightly in center. Refrigerate pie until filling is set, about 4 hours.
  • Do ahead: Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 20 minutes before serving.
  • Toss lemon peel strips with remaining 2 tablespoons sugar in small bowl; let stand 10 minutes. Twist peel to form curls (see tip below). Garnish center of pie with lemon peel curls.
  • To make lemon peel curls: Remove peel in long strips using a citrus zester or channel knife. Twist strips around chopstick to form curls, then slide curls off.

BUTTERSCOTCH CREAM PIE WITH GINGERSNAP CRUST



Butterscotch Cream Pie with Gingersnap Crust image

This delectable pie comes from "The Craft of Baking," by pastry chef Karen Demasco.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 10

3/4 cup sugar
5 large egg yolks
1/4 cup cornstarch
1/2 vanilla bean, split lengthwise, seeds scraped out, bean and seeds reserved
2 1/2 cups heavy cream
2 cups whole milk
1/2 teaspoon coarse salt
2 tablespoons unsalted butter, cut into small pieces
Gingersnap Crust
1/2 cup chopped Honeycomb Brittle

Steps:

  • In a medium bowl, whisk together 1/4 cup sugar, egg yolks, and cornstarch until pale in color; set aside.
  • Combine remaining 1/2 cup sugar, 1/4 cup water, and the vanilla bean and seeds in a medium saucepan. Stir until sugar is completely damp. Heat mixture over high heat until sugar becomes a yellow-golden caramel, about 8 minutes. Remove from heat. Slowly whisk in 1 cup cream, being careful to avoid splatters, then stir in milk.
  • Return caramel mixture to stove and bring to a boil; remove from heat. Pour one third of the caramel mixture into the egg mixture in a slow, steady stream, whisking to combine. Whisk egg mixture into caramel mixture until well combined. Bring to a boil over medium-low heat and cook, whisking constantly, until custard thickens, about 8 minutes. Remove pan from heat; whisk in salt and butter.
  • Strain custard through a fine-mesh sieve into a bowl; pour into prepared pie crust. Transfer pie plate to a wire rack and let filling cool completely. Transfer pie to refrigerator and chill until cold, about 1 hour.
  • Whisk remaining 1 1/2 cups cream until soft peaks form; spread whipped cream over top of pie. Sprinkle brittle over top of pie just before serving. Pie is best eaten day it is made, but can be kept, loosely covered in plastic wrap, refrigerated, up to 2 days.

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2022-03-17 STEP THREE: Fill a 4 ½ to 5 quart roasting pan ½ way with water. A water bath is necessary to provide the moisture a cheesecakes to keep from cracking. STEP FOUR: Lightly spray the springform pan with nonstick spray. STEP FIVE: In a small bowl, combine the gingersnap cookie crumbs, ¼ cup sugar, and ¼ cup melted butter.
From spaceshipsandlaserbeams.com


3 INGREDIENT GINGERSNAP PIE CRUST - HOMEBODY EATS
2021-12-16 For pie that need to be oven baked: Bake for 7 - 10 minutes until the crust is set and has lightly browned around the edges. Allow crust to cool to room temperature on a cooling rack. Add desired filling and bake as directed. For no-bake, cream or chiffon pies: Freeze for 15 minutes until the crust is set.
From homebodyeats.com


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