"Slaton Bakery puts a little bit of magic and a whole lot a ginger in each snap, and this makes a crazy delicious pie crust"
Share
Yields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 mins
1cupSlaton Bakery Ginger Snaps, processed well
1cupLotus Biscoff Cookies, processed well
¼cuplight brown sugar
3tbspunsalted butter, melted
1
Preheat oven to 350°
SPRING FORM PAN-
2
You will probably have 1/3 to 1/2 cup left over when using a springform pan.
3
Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. (or consider using a small slow cooker bag)
4
Finely process the ginger snaps, biscoffs and brown sugar in a food processor. Add the butter and process until moist crumbs form.
5
Press the mixture onto the bottom of the prepared pan (not on the sides of the pan), gently press with flat bottom glass to compress, attention to the edges.
6
Bake the crust until it is set and beginning to brown, about 12 minutes. Let cool on rack.
DEEP DISH PIE PAN
7
Process to fine grind the ginger snaps, biscoffs and light brown sugar in a food processor. Add the butter and process until moist crumbs form.
8
With a flat bottom cup, glass or bowl, Press the mixture onto the bottom of the pan, from the center outward and hand form
up the sides.
9
Bake the crust until it is set and beginning to brown, about 12 minutes. Cool on rack.
You will probably have 1/3 to 1/2 cup left over when using a springform pan.
3
Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. (or consider using a small slow cooker bag)
4
Finely process the ginger snaps, biscoffs and brown sugar in a food processor. Add the butter and process until moist crumbs form.
5
Press the mixture onto the bottom of the prepared pan (not on the sides of the pan), gently press with flat bottom glass to compress, attention to the edges.
6
Bake the crust until it is set and beginning to brown, about 12 minutes. Let cool on rack.
DEEP DISH PIE PAN
7
Process to fine grind the ginger snaps, biscoffs and light brown sugar in a food processor. Add the butter and process until moist crumbs form.
8
With a flat bottom cup, glass or bowl, Press the mixture onto the bottom of the pan, from the center outward and hand form
up the sides.
9
Bake the crust until it is set and beginning to brown, about 12 minutes. Cool on rack.
AuthorDartagnan
