Gingersnappy Crust

Torrey Moseley


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.


★★★★★ 1 vote

1 pie
5 Min
5 Min


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

How to Make Gingersnappy Crust


  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.

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About Gingersnappy Crust

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

Show 3 Comments & Reviews

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