Gingersnap Pie Crust
This crust is delicious combined with pumpkin, custard, and other creamy fillings.
Recipe Details
Servings: 1 pie crust
Calories: 1826kcal
Ingredients
- 1⅔ cups gingersnap crumbs
- ½ cup (1 stick) salted butter, at room temperature (very soft)
- ¼ cup granulated white sugar
- ⅛ teaspoon salt
- 6 drops almond extract
Instructions
- Crush gingersnaps into fine crumbs (or process in a food processor). Dump them into a medium bowl and stir with the butter. Stir in the sugar, salt and almond extract.
- Spray an 8 inch pie plate with nonstick spray. Press the gingersnap mixture along the sides and bottom until even all over. It will be about ⅜ inch thick.
- Chill in the refrigerator or freezer about 45 minutes before filling.
Nutrition
Serving: 1serving, Calories: 1826kcal, Carbohydrates: 195g, Protein: 12g, Fat: 115g, Saturated Fat: 65g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 35g, Trans Fat: 4g, Cholesterol: 254mg, Sodium: 2097mg, Potassium: 682mg, Fiber: 4g, Sugar: 88g, Vitamin A: 2960IU, Calcium: 174mg, Iron: 12mg