Ginger Snap Cookie Crust

A subtle crust offers the perfect complement to the bold flavors of the season.

5 from 1 vote

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Ginger Snap Cookie Crust

Prep Time10 mins

Cook Time7 mins

Total Time17 mins

Course: Dessert

Cuisine: American

Servings: 1 9 Inch Crust

Calories: 1513kcal

Author: Annie DeVries

Ingredients

• ▢ 5 ounces gluten-free vanilla sandwich cookies 2/3 cup
• ▢ 4 ounces gluten-free ginger snaps 2/3 cup
• ▢ 4 tablespoons unsalted butter melted
• ▢ ½ teaspoon salt

Instructions

• ▢
  Preheat the oven to 350ºF. In a food processor, process vanilla sandwich cookies into fine crumbs and place the crumbs in a medium bowl. Repeat with the ginger snaps. Stir in the melted butter and salt.
• ▢
  Using the back of a spoon or measuring cup, press the cookie crumbs evenly across the bottom and around the sides of a 9-inch pie plate. Bake until set, 5-7 minutes. Cool completely before filling.

Nutrition

Nutrition Facts

Ginger Snap Cookie Crust

Amount Per Serving

Calories 1513 Calories from Fat 846

% Daily Value*

Fat 94g145%

Saturated Fat 36g180%

Cholesterol 120mg40%

Sodium 1939mg81%

Carbohydrates 169g56%

Fiber 3g12%

Sugar 93g103%

Protein 13g26%

Vitamin A 1400IU28%

Calcium 89mg9%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.

Photography by Stephen DeVries

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