Holiday Ginger Snap Crust

This gingersnap pie crust is a tasty and flavorful twist to a regular graham cracker pie crust, and it's great for the holidays. Visually stunning with whole gingersnaps lining the sides, this easy-to-make 3-ingredient pie crust adds a bit of spice to any type of cheesecake, cream pie, or no-bake pie. I love it, and I'm sure you'll love it too.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 365 Calories

Ingredients

• 6 tablespoons unsalted butter, melted
• ⅓ cup brown sugar
• 1 (16 ounce) package gingersnap cookies

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Set aside 12 to 18 whole gingersnap cookies. Crush remaining cookies until you have 1 1/2 cups fine crumbs. Reserve any remaining cookies for another use.

Step 3

Mix gingersnap crumbs, brown sugar, and melted butter together in a bowl until well combined. Press mixture into the bottom of a 9-inch springform pan.

Step 4

Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base and overlapping slightly if necessary, so that they stand firmly.

Step 5

Bake in the preheated oven until set, about 7 minutes. Cool crust completely before filling.