Gingersnap Cookie Pie Crust (with pecans)
This sweet and nutty gingersnap cookie pie crust will liven up your usual pumpkin pie with a kick of spice. I love the traditional pie crust but sometimes amidst all the holiday pies it's nice to have some variety.
Ingredients
- 6 tbsp butter melted
- 1 cup gingersnap cookies crushed
- ½ cup pecans crushed
- 2 tbsp sugar
Instructions
- Preheat oven to 350 degrees. Crush ginger snaps and then pecans in a food processor separately and then together. Set aside. Melt butter then pour into a small mixing bowl, add sugar, and stir. Add ginger snaps and pecans, and stir until well combined. Press into a 9-inch pie plate with the bottom of a spoon or measuring cup. Bake for 10 min. Cool then add filling.
Notes
You can also do 1/2 cup walnuts or peanuts.
If you like a stronger ginger spice flavor you can omit the nuts and do an extra 1/2 cup of crushed gingersnaps.
Make a graham cracker or vanilla wafer crust by increasing the sugar to 1/3 cup, omitting the nuts, and using 1 1/2 cups crumbs.
Gingersnap-Pecan pie crust is delicious with caramel cheesecake, cream pies, ice cream pies, and pies such as..... Apple, Oatmeal, Lemon, Key Lime, Banana, coconut, and sweet potato pie!