Description
A super easy gingersnap pie crust that goes great with any cream pie or cheesecake.
Ingredients
- ¾ cups (For 3/4 Cup You’ll Need Roughly 5 1/2 Sheets) Finely Ground Graham Cracker Crumbs
- ¾ cups (For 3/4 Cup You’ll Need Roughly 6-8 Small Cookies) Finely Ground Gingersnap Crumbs
- ⅓ cups Granulated Sugar
- 6 Tablespoons Unsalted Butter, Melted Plus Softened Butter To Grease Pie Plate
- ½ teaspoons Ground Cinnamon
Preparation
Preheat oven at 375 F. Grease a 9-inch pie plate with softened butter.
In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, sugar, melted butter and cinnamon. Mix until thoroughly combined. Press mixture into the prepared pie plate. Try to make crust as evenly distributed as possible.
Bake crust for 8-10 minutes, until starts to turn darker, golden-brown. Remove from oven. Allow to cool.
If not using the crust right away, simply chill in the refrigerator.
Note: To turn the cookies into crumbs, you can either use a food processor and pulse until fine or place the cookies into a Ziplock bag and pound with a heavy object, like a mallet or mug.
