Gingersnap Pie Crust Recipe (2024)

Use this gingersnap pie crust to jazz up your holiday pies, cheesecakes, bars and no-bake desserts. It only takes three ingredients and about 10 minutes to make one, so it’s an easy way to upgrade any recipe that calls for a graham cracker crust.

The warm, spicy flavor of the ginger pairs perfectly with pumpkin, sweet potato, chocolate, butterscotch, apple or lemon. This pie crust can be used in baked, unbaked and frozen desserts, so it’s incredibly versatile. I had this versatility in mind when I was developing this recipe, which is why I’ve included both a small and large version of this gingersnap pie crust.

• The small gingersnap crust recipe is sized to fit a 9″ pie plate or an 8″ x 8″ baking dish. Use it to make baked pies, icebox pies, cream pies (basically all the pies), plus any small cookie bar or cake recipes.
• The large gingersnap pie crust recipe is sized to fit a 9-10″ springform pan or a 13″ x 9″ baking dish. Use it to make cheesecake or large cookie bar or cake recipes. It fits the bottom of a 10″ springform pan, and goes half way up the side of a 9″ springform pan.

If you’ve ever made a graham cracker crust or any type of cookie crust, the process is the same for this gingersnap pie crust – which is to say, it couldn’t be easier.

Gingersnap Pie Crust Recipe

You can use store-bought or homemade gingersnaps to make your pie crust. I like to use store-bought cookies because they tend to be drier. If your cookies are on the moist side, just pop them in the oven for 10-15 minutes on the lowest temperature setting to dry them out, before you get started on your crust.

Ingredients:

For a Small Pie Crust

• 1-1/2 cups gingersnap crumbs, packed (about 36 2-inch gingersnap cookies)
• 6 Tbsp butter, melted
• 3 Tbsp brown sugar

For a Large Pie Crust

• 2 cups gingersnap crumbs, packed (about 48 2-inch gingersnap cookies)
• 8 Tbsp butter, melted (1 stick)
• 4 Tbsp brown sugar (1/4 cup)

What You Do:

Place the gingersnaps in a food processor …

and pulse them, until they’re reduced to crumbs.

If you don’t own a food processor, stick your gingersnaps in a freezer bag, and use a rolling pin to crush them, instead.

Combine the gingersnap crumbs, brown sugar and melted butter in a large bowl.

Mix the crust ingredients together, until they reach the consistency of wet sand.

When you squeeze the cookie crumb mixture in your hand, it should hold together.

Use your fingers, or the back of a small measuring cup to firmly press the crumb mixture into your pie plate, baking dish or springform pan. If you’re making a cheesecake, and you want your crust to extend all the way up the side of the pan, arrange whole gingersnap cookies around the edge of the pan, and press them into the crust base to secure them in place.

Par-bake, or chill, your pie crust, before you fill it. This will make it sturdier, and help to keep your pie from getting soggy.

Par-baking Instructions: Bake your pie crust at 350 degrees for 10 minutes. Allow the crust to cool completely, before filling.

Chilling Instructions: Cover your pie crust, and place it in the refrigerator, or freezer, for at least two hours, before filling.

This gingersnap pie crust freezes beautifully. If you want to get a head start on your holiday baking, go ahead and make your pie crusts or finished pies up to a month ahead of when you plan to use them. Just be sure to wrap them well, so they’re protected from freezer burn.

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