“Based on a recipe from Mark Bittman. You could also use plain bread crumbs, graham crackers, Oreos or any other crunchy cookie. I think I'd leave out the sugar if I were to use Oreos.”
READY IN:
17mins
SERVES:
8
YIELD:
1 8-10 inch pie crust
UNITS:
US

Ingredients Nutrition

  • 240 g ginger snaps, check to make sure they're vegan
  • 40 g oil, neutral flavored
  • 20 g brown sugar (optional)
  • 1 pinch salt

Directions

  1. Preheat oven to 350º F (180ºC).
  2. Place the ginger snaps in TM bowl. Blitz 10 seconds/speed 10. Scrape down. Re-blitz if there are any large cookie bits left (or pick them out and eat them, like I do).
  3. Place all remaining ingredients in TM bowl. Mix 10 seconds/speed 5. Scrape down.
  4. Press into pie or tart tin.
  5. Bake for 10-15 minutes, just until brown.
  6. Allow to cool completely before filling. The crust will get crispier and crispier as it cools.

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