Gingerbread Pie Crust

    Here’s a clear, foolproof Gingerbread Cookie Pie Crust you can use for cheesecakes, cream pies, pumpkin, or icebox pies.

    Gingerbread Pie Crust

    Ingredients

    • 2 cups (220 g) finely crushed gingerbread cookies (no big chunks)
    • 5 tbsp (70 g) melted unsalted butter (or coconut oil for dairy-free; vegan butter works too)
    • 2 tbsp (25 g) brown sugar (optional but helps bind/sweeten)
    • ¼ tsp fine salt
    Gingerbread Cookie
    $7.95

    Preparation

    1. Pulse cookies in a food processor to fine crumbs (like damp sand). No food processor? Seal in a zip bag and roll with a pin, then measure.
    2. In a bowl, whisk cookie crumbs, brown sugar and salt. Add melted butter and stir until all crumbs are evenly moistened. To check texture - pinch some in your fingers—if it holds a clump, it’s right. Too dry/crumbly? Add 1–2 tsp more melted butter. Too wet/greasy? Add 1–2 tbsp more crumbs.
    3. Lightly grease a 9-inch pie dish (or line the base if using springform). Pour in crumbs. Use your fingers to spread evenly; then press firmly starting with the bottom first and then up the sides, pressing well into the corner.
    4. For baked/firm crust (best for custards, cheesecake, pumpkin): Bake at 350°F for 7–10 minutes, just until fragrant and set. Cool completely before filling.For no-bake pies (icebox, mousse): Chill the pressed crust at least 30–45 minutes (or 15 minutes in the freezer) before filling so it sets.

    Recipe Note

    If you plan to make pie crust ahead of time you can store at room temperature for 1 day (baked) or refrigerate (unbaked) for 3 days.

    If you wish to freeze your crust, press into pan and freeze (unbaked) up to 1 month. To bake from frozen add 2–3 minutes.