The spice is nice! Gingersnap crusts are an amazing base for Lime Ice Cream Pie, Pumpkin Cheesecake Ice Cream Pie, and even Strawberry Cheesecake Ice Cream Pie. You’ll find it to be one of those crusts you just can’t get enough of.
INGREDIENTS | YIELD: 1 (9) PIE SHELL
1½ cups crushed gingersnaps (roughly 2 dozen cookies)
Pinch salt
¼ teaspoon ground ginger
¼ teaspoon cinnamon
⅓ cup melted butter
Did You Know?
Ginger is a natural antihistamine and decongestant. Not only that, ginger also increases blood circulation. And believe it or not, ginger even helps to counteract motion sickness, too!
DIRECTIONS;
1. Place the cookies in a food processor and pulse until finely ground. Add the spices and pulse to combine.
2. Remove from food processor and stir in the melted butter. Continue to mix until uniformly moistened.
3. Press into a 9 pie plate and up the sides, taking care to press evenly. Chill in the refrigerator for 30 minutes or more.
4. To bake the crust, preheat the oven to 350°F. Bake for 7 minutes or until crisp.
5. Remove from oven and allow to cool before using.
