Recipe

Gingersnap Hazelnut Pie Crust Recipe

	Thepiggs / All my dishes 2 years, 7 months ago This recipe makes one 9” deep dish pie crust. Good crust for cream pies. Prep:15m Cook:9m Servings:8	Thepiggs
	sweet easy delicious gingersnap cookie hazelnut pie crust baked nutty

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Ingredients

2 cups crushed gingersnap cookies

2 tablespoons granulated sugar

⅔ cup hazelnut pieces

6 tablespoons butter, melted

Directions

Preheat the oven to 400ºF.

Butter a 9“ deep-dish glass pie plate or light colored pan. (deep dish is preferred for this recipe)

Crush the gingersnaps.* Put crushed gingersnaps in mixing bowl.

Place the nuts in a food processor or blender and pulse just long enough to chop the nuts finely. Add finely chopped nuts to crushed gingersnaps.

Add the sugar, stir to combine.

Add the melted butter and combine well.

Press the mixture evenly into the buttered pie plate.

Bake for eight minutes or until it just starts to brown on the edges.

Do not over bake. A light-colored or glass pan will absorb less heat than a dark one and help ensure against over baking.

*Note: Put gingersnaps into heavy, self-closing plastic bag and crush with rolling pin.

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Comments

hottamale 2 years, 7 months ago said:
Yummmmm! Love gingersnaps, love hazelnuts ...this is perfect! Thanks for sharing.

pieplate 1 year, 2 months ago said:
Oh yum! This would be perfect with pumpkin pie!

pieplate 1 year ago said:
WEll, I used this crust with our pumpkin pie, and it was a thing of beauty. The bottom got a little soggy, as usual, but instead of undercooked dough, we had lovely fudgy gingery crumbs. There was some extra, so I baked it as recommended, and scattered it over the top as a streusal. I had accidentally made the pie somewhat less sweet than it should have been, but with the ginger and hazelnuts and all, no one noticed. THANK YOU!

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