Yummy Chocolate Or Gingersnap Cookie Crumb Pie Crust Recipes

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HOLIDAY GINGER SNAP CRUST



Holiday Ginger Snap Crust image

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

1 ½ cups crushed gingersnap cookies
⅓ cup brown sugar
6 tablespoons melted butter
12 gingersnap cookies, or as needed

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

YUMMY CHOCOLATE OR GINGERSNAP COOKIE CRUMB PIE CRUST



Yummy Chocolate or Gingersnap Cookie Crumb Pie Crust image

Very easy pie crust to put together. Use either chocolate wafers or gingersnaps, depending on your need.

Provided by Andi Longmeadow Farm

Categories     Pie

Time 20m

Yield 8 serving(s)

Number Of Ingredients 4

1 1/2 cups chocolate wafer crumbs or 1 1/2 cups gingersnap crumbs
2 tablespoons sugar
1/2 teaspoon vanilla
1/4 cup butter, melted or 1/4 cup margarine

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 butter.
  • 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.

GINGERSNAP PIE CRUST



Gingersnap Pie Crust image

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

1 1/2 cups ​​gingersnap cookies (crumbled)
3 tablespoons brown sugar
1/2 teaspoon ground ginger
6 tablespoons butter (melted)

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

CRUMB CRUST



Crumb Crust image

Categories     Food Processor     Dessert     Bake     Thanksgiving     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes enough for a 9- to 9 1/2-inch pie

Number Of Ingredients 6

5 tablespoons unsalted butter, melted, plus additional for greasing
1 1/2 cups cookie crumbs (10 graham crackers or 24 small gingersnaps; about 6 oz)
2 tablespoons sugar
1/8 teaspoon salt
Special Equipment
a 9- to 9 1/2-inch pie plate (4-cup capacity)

Steps:

  • Put oven rack in middle position and preheat oven to 350°F. Lightly butter pie plate.
  • Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.

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