Ginger Snap Cookie Crust
Updated Feb 15, 2021, Published Nov 01, 2015
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A subtle crust offers the perfect complement to the bold flavors of the season.
Ginger Snap Cookie Crust
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
Calories: 1513kcalCarbohydrates: 169gProtein: 13gFat: 94gSaturated Fat: 36gCholesterol: 120mgSodium: 1939mgFiber: 3gSugar: 93gVitamin A: 1400IUCalcium: 89mgIron: 1.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography by Stephen DeVries
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