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Slaton Bakery Ginger Snap & Biscoff Pie Crust

Yields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 mins

"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"

 1 cup Slaton Bakery Ginger Snaps, processed well
 1 cup Lotus Biscoff Cookies, processed well
 ¼ cup light brown sugar
 3 tbsp unsalted 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.