Gingersnap Pie Crust Recipe

This super simple, four-ingredient pie crust is really good with pumpkin pie or any ice cream filling. This pie crust is great for beginning cooks because there is no messing around with shortening and water or cutting flour into fat. Just mix some gingersnap cookie crumbs with sugar, butter, and ground ginger and pat it into the pan. You can use this recipe to make pumpkin pie, any fruit pie, or any pie that is fluffy, such as a gelatin pie that has whipped cream or whipped topping folded in. You can substitute a gingersnap cookie crust for any recipe that calls for a graham cracker crust. The spicy flavor of gingersnap cookies is a nice complement for fall and winter desserts like pumpkin cheesecake or pumpkin, sweet potato, or apple pies. In the summer, try filling it with a combination of three cups of ice cream plus a 10-ounce jar of lemon curd or a can of frozen lemonade concentrate. This popular type of pie is also known as "Icebox pie, " A favorite in the american south. Icebox pies did not require the heat of baking and could be stored in the "Icebox" Until it was time to serve it. You can even vary the type of cookie crust you make by changing out gingersnap cookies for most any other types of cookies. Try oreo cookies, peanut butter cookies, sugar cookies, or shortbread cookies. There are infinite variations and infinite fillings that make this simple recipe a special dessert. For the freshest, most wholesome pie crust, make your own gingersnap cookies from scratch. It only takes about 10 minutes to bake your own.