Gingersnappy Crust

1
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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
1 pie
Prep:
5 Min
Cook:
5 Min

Ingredients

Add to Grocery List

  • 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)

How to Make Gingersnappy Crust

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.

Printable Recipe Card

About Gingersnappy Crust

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




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