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Gingersnap Crust for Pies

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PREP TIME
10 min
COOKING TIME
10 min
TOTAL TIME
20 min
SERVINGS
8 servings
Dessert
Gingersnap Crust for Pies
Ingredients
  • 1 (16 ounce) package gingersnap cookies
  • 1/3 cup brown sugar
  • 6 tablespoons unsalted butter, melted
Instructions
1
Collect and prepare all necessary ingredients beforehand.
2
Heat your oven to a temperature of 375 degrees Fahrenheit (or 190 degrees Celsius, if preferred).
3
Set aside 12 to 18 whole gingersnap cookies and reserve them for later use.
4
Crush the remaining cookies into fine crumbs, approximately 1 1/2 cups in total.
5
Store any leftover cookies for another occasion.
6
Combine the crushed gingersnap cookies, brown sugar, and melted butter in a bowl until they are thoroughly mixed together.
7
Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust base.
8
Arrange the whole gingersnap cookies upright around the border of the springform pan, pressing them firmly into place and overlapping slightly if necessary.
9
This will ensure they stand upright and firmly in their new position.
10
Bake the crust in the preheated oven until it is set and firm, approximately 7 minutes.
11
Once baked, allow the crust to cool completely before proceeding with the filling.