Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
8
Yield:
1 (9-inch) pie crust
Ingredients
Directions
Gather all ingredients.
Preheat the oven to 375 degrees F (190 degrees C).
Set aside 12 to 18 whole gingersnap cookies. Crush remaining cookies until you have 1 1/2 cups fine crumbs. Reserve any remaining cookies for another use.
Mix gingersnap crumbs, brown sugar, and melted butter together in a bowl until well combined.
Press mixture into the bottom of a 9-inch springform pan.
Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base and overlapping slightly if necessary, so that they stand firmly.
Bake in the preheated oven until set, about 7 minutes. Cool crust completely before filling.
Cook’s Note
If you'd like to use a traditional pie pan, you can forgo the cookie border. Just press the crumb mixture into the bottom and up the sides of the prepared pan, as you would a normal cookie crust.
Nutrition Facts (per serving)
| 365 | Calories |
| 18g | Fat |
| 49g | Carbs |
| 2g | Protein |
