HOLIDAY GINGER SNAP CRUST
This is a tasty and flavorful twist to a regular graham cracker pie crust, and is great for the holidays. Tastes really good with cheesecake, especially pumpkin or sweet potato cheesecake. I love it, and I'm sure you'll love it too.
Provided by ProudMomma89
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Time 50m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 256.8 calories, Carbohydrate 32.1 g, Cholesterol 22.9 mg, Fat 14 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 6.8 g, Sodium 182.4 mg, Sugar 20.3 g
GINGERSNAP CRUST
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
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.
GINGERSNAP PUMPKIN PIE
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
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 CRUMB PEAR PIE
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
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.
GINGERSNAP PIE CRUST
Our super easy and delicious recipe for gingersnap pie crust takes minutes to make and uses just four ingredients.
Provided by Linda Larsen
Categories Dessert Pie Ingredient
Time 20m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 359 kcal, Carbohydrate 49 g, Cholesterol 31 mg, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, Sodium 377 mg, Sugar 17 g, Fat 17 g, ServingSize 1 pie crust (serves 6), UnsaturatedFat 0 g
BUTTERSCOTCH CREAM PIE WITH GINGERSNAP CRUST
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
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.
GINGERSNAP COOKIE CRUMB PIE CRUST
This cookie crumb pie crust is for pie fillings that don't require baking. Jell-O offers a plethora of recipes that are simply folded into a crust, chilled, and served. The crust is excellent for pumpkin, sweet potato, and key lime pies. Recipe #401203, is awesome served as a pie in this crust. Just double the dip recipe, fold it into this baked and cooled crust, and serve immediately.
Provided by Stoblogger
Categories < 15 Mins
Time 15m
Yield 1 crust, 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees.
- Pulverize the ginger snap cookies in a food processor if you have one, if not, you can crush them with a rolling pin.
- Combine the first three ingredients and mix well.
- Using your fingers, press the mixture into the bottom and up the sides of a 9 inch pie pan.
- To smooth and pack the crust, place another 9-inch pie pan down into the crust (as if you are stacking the pans) and press firmly.
- Brush the crust with egg white. (optional).
- Bake about 10 minutes at 375° or less. Watch closely as you do NOT want to overcook this crust.
- Remove from the oven and cool before filling.
- Goes great with my Super Easy Pumpkin Spice Dip recipe, or any pumpkin, sweet potato, or key lime pie that does not require baking.
Nutrition Facts : Calories 129.9, Fat 5.9, SaturatedFat 2.9, Cholesterol 10.2, Sodium 165.5, Carbohydrate 18.4, Fiber 0.5, Sugar 6.4, Protein 1.2
BUTTERMILK PIE WITH GINGERSNAP CRUMB CRUST
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
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
PUMPKIN MOUSSE PIE WITH GINGERSNAP CRUST
The gingersnap cookies and pumpkin pair perfectly in this pie. It's always a must-have dessert for our Thanksgiving get-together. -Bernice Janowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small bowl, mix crushed cookies and chopped pecans; stir in butter. Press onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Bake 10-12 minutes or until lightly browned. Cool on a wire rack., In a microwave-safe bowl, sprinkle gelatin over cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved., In a large saucepan, whisk brown sugar, cream and egg yolks until blended. Cook over low heat until a thermometer reads at least 160°, stirring constantly. (Do not allow to boil.) Remove from heat; stir in pumpkin, pie spice and gelatin mixture. Cool completely., Fold in whipped topping. Pour into crust; refrigerate until set. Drizzle with ice cream topping; sprinkle with pecans.
Nutrition Facts : Calories 516 calories, Fat 32g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 227mg sodium, Carbohydrate 53g carbohydrate (28g sugars, Fiber 4g fiber), Protein 7g protein.
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