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Epicurious

Gingersnap Crust

This versatile crust, which is extremely easy to make, adds zip to any pie, and its enticing flavor offers many intriguing possibilities. In this book it’s paired with the Never Fail Lemon Pie (page 73), but you can also try it with pies like Cinnamon Sugar (page 84), Willard’s Chocolate (page 80), German Chocolate (page 79), Peanut Butter Custard (page 83), Peanut (page 92), or Layered Ice Cream (page 96). You can crush the crumbs using a food processor, rolling pin, or kitchen mallet. This crust should be baked before being filled.

Recipe information

  • Yield

    makes one 9-inch crust

Ingredients

1/2 cup plus 2 tablespoons fine gingersnap crumbs
3/4 cup plus 2 tablespoons fine graham cracker crumbs
2 tablespoons sugar
1/4 cup unsalted butter, melted

Preparation

  1. Step 1

    Preheat the oven to 325°F.

    Step 2

    Put the crumbs in a small bowl and stir in the sugar. Pour the melted butter over the crumbs and mix thoroughly. Press the mixture evenly into a 9-inch pie plate.

    Step 3

    Bake for 5 to 6 minutes, until slightly darker, then cool on a wire rack for at least 30 minutes before filling. This crust can be made a day ahead and stored in the refrigerator.

Mrs. Rowe's Little Book of Southern Pies
TagsDoughPieDessertAmericanSnackNut FreeVegetarian5 Ingredients or FewerMake AheadBakingCookbooks
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