Gingersnap Cookie Crust index 2.jpg

Ginger Snap Cookie Crust

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

5 from 1 vote
Gingersnap Cookie Crust index 2.jpg
Print Recipe

Ginger Snap Cookie Crust

Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Dessert
Cuisine: American
Servings: 1 9 Inch Crust
Calories: 1513kcal

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

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Annalise DeVries Cookies Crust Ginger Gluten-Free Magazine Pie
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