Ginger Snap Cookie Crust

A subtle crust offers the perfect complement to the bold flavors of the season.

5 from 1 vote
Ginger Snap Cookie Crust
Prep Time
10 mins
Cook Time
7 mins
Total Time
17 mins
 
Course: Dessert
Cuisine: American
Servings: 1 9 Inch Crust
Calories: 1513 kcal
Author: Annie DeVries
Ingredients
  • 5 ounces gluten-free vanilla sandwich cookies 2/3 cup
  • 4 ounces gluten-free ginger snaps 2/3 cup
  • 4 tablespoons unsalted butter melted
  • ½ teaspoon salt
Instructions
  1. Preheat the oven to 350ºF. In a food processor, process vanilla sandwich cookies into fine crumbs and place the crumbs in a medium bowl. Repeat with the ginger snaps. Stir in the melted butter and salt.
  2. Using the back of a spoon or measuring cup, press the cookie crumbs evenly across the bottom and around the sides of a 9-inch pie plate. Bake until set, 5-7 minutes. Cool completely before filling.
Nutrition Facts
Ginger Snap Cookie Crust
Amount Per Serving
Calories 1513 Calories from Fat 846
% Daily Value*
Total Fat 94g 145%
Saturated Fat 36g 180%
Cholesterol 120mg 40%
Sodium 1939mg 81%
Total Carbohydrates 169g 56%
Dietary Fiber 3g 12%
Sugars 93g
Protein 13g 26%
Vitamin A 28%
Calcium 8.9%
Iron 10.2%
* Percent Daily Values are based on a 2000 calorie diet.

Photography by Stephen DeVries

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Annalise DeVries Cookies Crust Ginger Gluten-Free Magazine Pie
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