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Gingersnap Cookie Crumb Pie Crust

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“This cookie crumb pie crust is for pie fillings that don't require baking. Jell-O offers a plethora of recipes that are simply folded into a crust, chilled, and served. The crust is excellent for pumpkin, sweet potato, and key lime pies. Super Easy Pumpkin Spice Dip, is awesome served as a pie in this crust. Just double the dip recipe, fold it into this baked and cooled crust, and serve immediately.”
1 crust

Ingredients Nutrition

  • 36 gingersnap cookies, pulverized (about 2 cups)
  • 14 cup butter, melted
  • 2 tablespoons brown sugar
  • 1 egg white (optional)


  1. Preheat the oven to 375 degrees.
  2. Pulverize the ginger snap cookies in a food processor if you have one, if not, you can crush them with a rolling pin.
  3. Combine the first three ingredients and mix well.
  4. Using your fingers, press the mixture into the bottom and up the sides of a 9 inch pie pan.
  5. To smooth and pack the crust, place another 9-inch pie pan down into the crust (as if you are stacking the pans) and press firmly.
  6. Brush the crust with egg white. (optional).
  7. Bake about 10 minutes at 375° or less. Watch closely as you do NOT want to overcook this crust.
  8. Remove from the oven and cool before filling.
  9. Goes great with my Super Easy Pumpkin Spice Dip recipe, or any pumpkin, sweet potato, or key lime pie that does not require baking.

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