Holiday Gingersnap Pie Crust

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Gather all ingredients.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Preheat the oven to 375 degrees F (190 degrees C).'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Set aside 12 to 18 whole gingersnap cookies. Crush remaining cookies until you have 1 1/2 cups fine crumbs. Reserve any remaining cookies for another use.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Mix gingersnap crumbs, brown sugar, and melted butter together in a bowl until well combined.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Press mixture into the bottom of a 9-inch springform pan.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base and overlapping slightly if necessary, so that they stand firmly.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Bake in the preheated oven until set, about 7 minutes. Cool crust completely before filling.'}

📊 Nutrition Facts

Per serving (8 servings total)

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