Recipe
Gingersnap Hazelnut Pie Crust Recipe
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Thepiggs / All my dishes 1 year, 3 months ago
This recipe makes one 9” deep dish pie crust. Good crust for cream pies.
Prep:15m Cook:9m Servings:8
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 Thepiggs |
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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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hottamale 1 year, 3 months ago said:
Yummmmm! Love gingersnaps, love hazelnuts ...this is perfect! Thanks for sharing.