gingersnappy crust

Name: Gingersnappy Crust
Prep time: 5 min
Cook time: 5 min
Yield: 1
Ingredients: 1 box(es) gingersnaps (about 16 oz.); 1 stick(s) butter, melted; 1/4 cup(s) sugar; 1 cup(s) pecans, chopped fine; 1/4 - 1/2 teaspoon(s) cayenne pepper (trust me)

(1 RATING)

90 Pinches 2 Photos

Torrey Moseley

Dallas, TX

Updated on Jul 18, 2011

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.

Rate

prep time 5 Min

cook time 5 Min

method ---

yield 1 pie

Ingredients

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

How To Make gingersnappy crust

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).

Step 2

Combine ingredients in bowl. Press into pie plate. Bake at 350 degrees for 5 min. Cool before filling.
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