Gluten-Free Gingersnap Pie Crust is a wonderfully sweet and cinnamon-flavored crust. Nevertheless, it is a tasty alternative to graham cracker crust and perfect for seasonal holiday Pies and various other desserts. Made from the cookie crumbs of an Old World Traditional Swedish Cookie. You will want to collect every crumb on your fork. Hence, it can use as a crust for my Crustless Pumpkin Cheesecake or Crustless Pumpkin Pie.
Gluten-Free Gingersnap Pie Crust:
In fact, it is even easier to make than a graham cracker crust. Needless to say, this crust pairs well with pumpkin, sweet potato, and many other types of dessert. However, this can also be a no-bake crust. Indeed, it is one of the quickest and easiest crusts to make. At any rate, leftover cookies can be used. Or simply make cookies the day before.
Indeed, Pumpkin Pie and Gingersnaps are traditional recipes made during the holidays. Therefore, many families have recipes that have been handed down for generations. Needless to say, we are not all so lucky to have recipes handed down. Consequently, I highly suggest everyone start a new family tradition and write down the recipes you use for the holidays. Every time your family adds a new recipe write it down. This way family favorites can be handed down for future generations.
Amazon has Pie Plates and measuring spoons and cups.
Gluten-Free Gingersnap Pie Crust
Ingredients:
- 2 cups Gluten-Free Swedish Gingersnap Cookie crumbs or store-bought
- 3 tbsp coconut oil
Directions:
First, preheat 350 F. Second, place gingersnap cookies into a food processor. 
Next, pour crumbs into a bowl. Place the coconut oil into a small bowl and place it into the microwave on high for 30 seconds. Finally, pour the melted coconut oil into the crumbs and stir until well combined. 
Next, place the mixture into an 8-inch pie pan or into a rectangle tart pan.
Lastly, if needing to par-bake for 10 -12 minutes. Fill and bake according to the fillings instructions. Or use as a no-bake crust.
Gluten-Free Gingersnap Pie Crust Recipe
Equipment
- Food Processor
- Pie Pan
Ingredients
- 2 cups Gluten-Free Swedish Gingersnap Cookie crumbs or store-bought
- 3 tbsp coconut oil
Instructions
- First, preheat 350 F.
- Second, place gingersnap cookies into a food processor.
- Next, pour crumbs into a bowl.
- Place the coconut oil into a small bowl and place it into the microwave on high for 30 seconds.
- Lastly, par-bake for 10 -12 minutes.
- Finally, pour the melted coconut oil into the crumbs and stir until well combined.
- Next, place the mixture into an 8-inch pie pan.
- Fill and bake according to the fillings instructions.
- Or use as a no-bake crust.
Notes
| Nutrition Facts | |
|---|---|
| Servings 8.0 | |
| Amount Per Serving | |
| Calories 89 | |
| % Daily Value * | |
| Total Fat 7 g | 10 % |
| Saturated Fat 5 g | 26 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 20 mg | 1 % |
| Potassium 0 mg | 0 % |
| Total Carbohydrate 5 g | 2 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 3 g | |
| Protein 1 g | 1 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 0 % |
| Iron | 0 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
What a great idea for a gf pie crust. Thanks for sharing this recipe. It’s always good to have a few gf recipes on hand when needed.