Gingersnapped Crust

©2022

AuthorDartagnan
DifficultyAdvanced

"a ginger snap, graham cracker crust for Sam's Seafood Grill's Key Lime Pie"

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Yields1 Serving
Prep Time20 minsCook Time10 minsTotal Time30 mins
 1 cup gingersnap cookie crumbscrispier the better
 1 cup graham crackers crumbs
 4 tbsp dark brown sugar
 ½ tsp ground ginger
 1 tbsp all purpose flour
 1 dash kosher salt
 6 tbsp unsalted butter, melted
1

Preheat oven to 350º.

2

In a large mixing bowl, whisk together gingersnap crumbs, graham crackers crumbs, brown sugar, ground ginger, flour, and salt until well combined. Add butter and stir until mixture is well combined. Press some of the mixture against the side of the bowl with your fingers. If the crumbs do not hold together, add very small amount of cold water, up to 1 tablespoon, and remix to combine.

3

In a parchment lined 9" springform pan. Press mixture into the bottom and about halfway up the sides of the springform pan.

4

Bake in middle of oven on a 1/2 sheet pan. 8-10 minutes or until fragrant. Remove from oven and place on pie rack to cool completely. May be refrigerated overnight.

Ingredients

 1 cup gingersnap cookie crumbscrispier the better
 1 cup graham crackers crumbs
 4 tbsp dark brown sugar
 ½ tsp ground ginger
 1 tbsp all purpose flour
 1 dash kosher salt
 6 tbsp unsalted butter, melted

Directions

1

Preheat oven to 350º.

2

In a large mixing bowl, whisk together gingersnap crumbs, graham crackers crumbs, brown sugar, ground ginger, flour, and salt until well combined. Add butter and stir until mixture is well combined. Press some of the mixture against the side of the bowl with your fingers. If the crumbs do not hold together, add very small amount of cold water, up to 1 tablespoon, and remix to combine.

3

In a parchment lined 9" springform pan. Press mixture into the bottom and about halfway up the sides of the springform pan.

4

Bake in middle of oven on a 1/2 sheet pan. 8-10 minutes or until fragrant. Remove from oven and place on pie rack to cool completely. May be refrigerated overnight.

Notes

Gingersnapped Crust