Real Recipes From Real Home Cooks ®

gingersnappy crust

(1 rating)
Recipe by
Torrey Moseley
Dallas, TX

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 rating)
yield 1 pie
prep time 5 Min
cook time 5 Min

Ingredients For gingersnappy crust

  • 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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