Create your own delicious Ginger snap Pie Crust mix to have on hand or as a tasty addition to holiday gift baskets.
To Make the Mix:
1 2/3 c. gingersnaps, roll into crumbs, about 22 cookies
1/4 c. sugar
1/2 tsp cinnamon
Thoroughly blend crumbs and sugar. Makes 1 pkg mix for a 9 ” Pie
To Use:
Combine the following
1 pkg Mix
1/4 c. softened butter
Press firmly on bottom and side of a 9″ pie pan and chill. This crust goes well with lemon pie filling or pumpkin cheesecake filling.
To Create a Gluten Free Mix:
2 cups ground gluten-free ginger snap cookies (35 to 38 cookies)
2 Tbsp sugar
Thoroughly blend crumbs and sugar. Makes 1 pkg mix for a 9 ” Pie
To use:
1 pkg Mix
1/3 c. softened butter
Press firmly on bottom and side of a 9″ pie pan and chill. This crust goes well with lemon pie filling or pumpkin cheesecake filling.
