Vegan Gingersnaps Gingersnap Pie Crust Recipes
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
GINGER SNAP PIE CRUST - VEGAN, THERMOMIX
Based on a recipe from Mark Bittman. You could also use plain bread crumbs, graham crackers, Oreos or any other crunchy cookie. I think I'd leave out the sugar if I were to use Oreos.
Provided by Ex-Pat Mama
Categories Dessert
Time 17m
Yield 1 8-10 inch pie crust, 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 169.2, Fat 8, SaturatedFat 1.4, Sodium 187.1, Carbohydrate 23.1, Fiber 0.7, Sugar 6, Protein 1.7
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