Gingersnappy Crust

Torrey Moseley

By
@Torrey

I came up with this recipe, originally, to go with my pumpkin cheesecake. I decided a plain-Jane graham cracker crust just wouldn't do. It's soooo good, I use it as the base for all my cream pies and cheesecakes. It goes GREAT with key lime filling, lemon, even chocolate.


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Comments:

Serves:

1 pie

Prep:

5 Min

Cook:

5 Min

Ingredients

1 box
gingersnaps (about 16 oz.)
1 stick
butter, melted
1/4 c
sugar
1 c
pecans, chopped fine
1/4 - 1/2 tsp
cayenne pepper (trust me)

Directions Step-By-Step

1
Crush gingersnaps. (I put them in a food processor...or you can place them in a ziplock bag and use a rolling pin).
2
Combine ingredients in bowl. Press into pie plate. Bake at 350 degrees for 5 min. Cool before filling.

About this Recipe

Course/Dish: Pies
Hashtags: #crust, #gingersnap