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Ginger Snap Crust

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Ingredients
  Gingersnap cookie crumbs 1 1⁄4 Cup (20 tbs)
  Margarine/Butter 1⁄3 Cup (5.33 tbs)
Directions

Process cookies in blender for quick crumbs.
Combine crumbs and butter or margarine, press firmly on bottom and sides of an 8-inch pie pan.
Chill for 1hour, or bake 8 minutes at 375° Fand cool before filling.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Interest: 
Quick

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4.253125
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1816 Calories from Fat 516

% Daily Value*

Total Fat 108 g166.1%

Saturated Fat 20.3 g101.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1520.3 mg63.3%

Total Carbohydrates 201 g66.8%

Dietary Fiber 10 g40%

Sugars 90 g

Protein 10 g20.3%

Vitamin A 65.1% Vitamin C 0.12%

Calcium 60.2% Iron 277.8%

*Based on a 2000 Calorie diet

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Ginger Snap Crust Recipe