Pie Recipes

Gingersnap Piecrust

Crumb crusts are often used with cheesecake pies, such as Bananas Foster Cheese Pie, as well as with cream or chiffon pies.

Gingersnap Piecrust

Prep: 20 min | Bake: 8 to 10 min | Yield: 1 (9 inch) crust


  • 2 cups fine gingersnap crumbs (about 36 cookies)
  • 2 tablespoons granulated sugar
  • 1/2 cup (1 stick) butter, melted


  1. Process cookies in blender or food processor, or place in plastic bag, seal bag and crush with rolling pin or flat side of meat pounder.
  2. Heat oven to 350 degrees F.
  3. Mix cookie crumbs and sugar in medium bowl.
  4. Drizzle butter over crumbs while stirring and tossing with fork until evenly moistened.
  5. Press crumb mixture evenly and firmly against bottom and sides of 9-inch pie plate.
  6. Bake in 350 degrees F oven until center is firm to the touch and edge is lightly browned*, 8 to 10 minutes.
  7. Cool completely on wire rack.


* If edge of crust starts to get too dark, wrap a band of aluminum foil around the pie plate, crimping lightly around rim to shield edge from the heat.


Recipe and photo used with permission from: American Egg Board

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