This 3-ingredient gingersnap crust is the perfect base for all of your favorite holiday desserts. It’s easy, quick and packed with a delicious ginger spice flavor.
Easy Gingersnap Cookie Crust
This easy gingersnap pie crust is the perfect addition to all of your favorite holiday desserts. It’s a fun twist on the standard graham cracker crust and uses crispy gingersnap cookies in place of graham crackers. The rich molasses flavor and warm spices from the cookies makes the crust taste just like the holidays.
I love this recipe because unlike a homemade pie crust, there’s hardly any work required. All you do is crush the cookies into crumbs, then mix them with melted butter and sugar and press the mixture into the pan. It’s a great crust for beginners and comes out perfect every time!
Only 3 Ingredients
- Gingersnap cookies: Look for the store bought gingersnaps that are super thin and crispy. These will give you the best crumb consistency for the crust. While homemade ginger molasses cookies are delicious, they’re too soft and moist and won’t blend up into fine crumbs.
- Butter: The butter adds a rich flavor and helps ensure that the crust doesn’t fall apart. Make sure it’s melted before mixing it in, so that it moistens the crumbs.
- Sugar: A few spoonful’s of sugar helps to perfectly sweeten up the crust. I tend to prefer white granulated sugar, but brown sugar will also work just fine.
Tips for the Perfect Gingersnap Crust
- I like to use a food processor or blender to crush up the gingersnap cookies. Pulse the cookies until you reach a fine, crumb-like consistency. You can also crush them up using a plasic bag and rolling pin.
- To help the crumb crust stick together, use the bottom of a measuring cup to firmly press the mixture into the pie pan. It helps compact all of the crumbs together and creates a super smooth surface.
- After pressing the crust into the pan, let it chill in the freezer for about 5 minutes to help solidify the mixture even more before baking.
Do I Need to Bake it?
Technically you don’t have to bake this gingersnap crust if using it for a no-bake dessert like this lemon coconut cream dessert lasagna. You can prepare the crust as directed, then place it in the freezer for a few hours. It will harden in the freezer and become sturdy enough to hold up the filling.
I usually prefer to bake my crust because I enjoy the crispy texture it creates. Just make sure to let it cool before adding the filling. If baking with a filling, bake the crust for a few minutes and then add the filling and bake according to recipe.
Desserts with Gingersnap Crust
This gingersnap crust is so versatile and can be used for all of your holiday favorites, especially pies. It packs a punch of flavor and tastes delicious in any of the recipes below.
- Pumpkin cheesecake (or mini pumpkin cheesecakes)
- Eggnog pie
- No-bake cheesecake
- Pumpkin pie
- Key lime pie
- Pumpkin cheesecake lasagna
- 1 1/2 cups crushed gingersnaps , about 3 cups whole cookies
- 1 to 2 Tablespoons granulated sugar , more to taste (can also use brown sugar)
- 4 Tablespoons butter , melted
- Preheat the oven to 350°F. Using a food processor (or a plastic bag and a rolling pin), crush the gingersnaps until fine.
- Mix the gingersnaps, butter and sugar. Then press the mixture into a 9-inch pie dish or spring form if using for a cheesecake. Transfer to the freezer and freeze for 5 minutes.
- Place pie dish on baking sheet. Bake about 7 to 8 minutes, or according to recipe instructions if using in a pie. Remove from oven and move to a cooling rack to cool before filling.