November is the month for pies! There are so many different types of pies out there but usually they are either made with a regular pie crust, Oreo crust or graham cracker crust. I thought I was pretty genius when I decided to make my own gingersnaps then turn it into a pie crust but then I googled it and realized I wasn’t the first to make a gingersnap crust. Although I will say I could not find any where on the Internet where someone had made their own gingersnaps then turned it into a pie crust.
It would be fun to mix things up this Thanksgiving by using this pie crust. It think it’d go well with chocolate pies, pumpkin pies and so much more!
And while you can certainly buy them, I prefer to make my own. It’s cheaper, tastes better and is more fun! So I found the perfect crispy gingersnaps for this. I shared the recipe yesterday. Check it out here. If you use my recipe you can make 2 pie crusts.
I broke up the cookies then used my food processor to turn it into crumbs. Next I added butter and pressed it into my pie pan. Then I made this pie crust into the best pie ever! Pumpkin Pie Ice Cream Pie in this Gingersnap Crust!!
Gingersnap Pie Crust
Ingredients:
2 cups gingersnap cookie crumbs
4 Tbsp. butter, melted
Directions:
Preheat oven to 325 degrees. Mix together gingersnap cookie crumbs and melted butter until well combined. Press crumbs into pie plate covering the bottom and sides. Bake for 5 minutes, remove from oven and let cool completely before filling.
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Looks so great Becky! You’re such a good cook.
Thanks Vanessa!