Gingersnap Crust

Mark Boughton/styling: Teresa Blackburn
  • Yield: 10 servings
  • Prep: 10 minutes
  • Cook: 5 minutes


30-- hard crisp gingersnap cookies (about 1 1/2 cups crumbs)
2tablespoons sugar
4tablespoons melted butter


  1. Preheat oven to 350F.
  2. Combine cookies and sugar in the bowl of a food processor and process until fine crumbs form. Transfer to a bowl. Stir in butter and mix until well blended. Press into the bottom and up the sides of a 9-inch glass pie pan. Bake 5 minutes; remove from oven and let cool.

Recipe by David Bonom.

  • 2012 Thanksgiving | WMBX-FM

    […] in a bowl; whisk until smooth. Sprinkle 1/2 cup of the coconut flakes into the bottom of the cooled Gingersnap Crust. Gently pour pumpkin mixture over coconut. Bake on a baking sheet until the filling is just set, 60 […]

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