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Gingersnap Pie Crust

Rod.Butt's picture
You would want to try this Gingersnap Pie Crust , if you are looking for an easy pie cruts to make. Also, this Gingersnap Pie Crust pretty much goes with all your favorite pies!
Ingredients
  Gingersnaps 20
  Sugar 3 Tablespoon
  Cinnamon 1⁄2 Teaspoon
  Butter 1⁄2 Cup (8 tbs), softened
Directions

Crush gingersnaps with a rolling pin; measure out 1 1/4 cups.
Place in a bowl and add sugar and cinnamon.
Blend in softened butter with a fork and mix well.
Press crumb mixture with the back of a spoon into a 9-inch pie plate.
Bake crust in a moderate oven (350° F) 10 minutes.
Cool before filling.
Good with pump- kin chiffon mixture.
Makes one 9-inch pie shell.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Interest: 
Party

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Your rating: None
3.986665
Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2821 Calories from Fat 1392

% Daily Value*

Total Fat 157 g241.2%

Saturated Fat 70.9 g354.5%

Trans Fat 0 g

Cholesterol 241.9 mg80.6%

Sodium 1388.3 mg57.8%

Total Carbohydrates 335 g111.8%

Dietary Fiber 1.3 g5.3%

Sugars 176.1 g

Protein 14 g28.3%

Vitamin A 56.4% Vitamin C 0.16%

Calcium 31.5% Iron 1.3%

*Based on a 2000 Calorie diet

Gingersnap Pie Crust Recipe