Ginger Snap Pie Crust Vegan Thermomix Recipes

HOLIDAY GINGER SNAP CRUST

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix crushed gingersnap cookies, brown sugar, and butter together in a bowl until well-combined. Press gingersnap mixture into the bottom of a springform pan. Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base so that they stand firmly.
• Bake in the preheated oven until set, about 7 minutes. Cool completely.

GINGERSNAP PIE CRUST

Steps:

• Preheat the oven to 350 F.
• Combine the cookie crumbs, brown sugar, ground ginger, and melted butter in a medium bowl until you can pick up some of the mixture and press it into a ball that holds together.
• Press the crumb mixture into a greased 9-inch pie pan. Bake at 350 F for 10 minutes, until the crust is set. Remove the pie crust from the oven and cool completely on a wire rack before filling with cooked fruit, ice cream, pudding, or anything you would like.

VEGAN COOKIE CRUMB CRUST (CHOCOLATE OR GINGERSNAP)

Steps:

• Preheat oven, 350 degrees.
• Process cookies in food processor until crumbed. (Can use blender or rolling pin filled with cookies in Ziploc bag.).
• Mix crumbs, sugar, vanilla, and margarine.
• If desired, reserve 2 tablespoons of crumb mixture for garnish.
• Press mixture firmly and evenly against bottom and side of 9-inch pie pan.
• Bake 10 minutes. Cool.
• For Vegan option use a Vegan cookie.

GINGER SNAP PIE CRUST - VEGAN, THERMOMIX

Steps:

• Preheat oven to 350º F (180ºC).
• Place the ginger snaps in TM bowl. Blitz 10 seconds/speed 10. Scrape down. Re-blitz if there are any large cookie bits left (or pick them out and eat them, like I do).
• Place all remaining ingredients in TM bowl. Mix 10 seconds/speed 5. Scrape down.
• Press into pie or tart tin.
• Bake for 10-15 minutes, just until brown.
• Allow to cool completely before filling. The crust will get crispier and crispier as it cools.