Gingersnap Hazelnut Pie Crust
From thepiggs 17 years ago
- 9 minutes to make
- Serves 8
This recipe makes one 9” deep dish pie crust. Good crust for cream pies.
Ingredients
- 2 cups crushed gingersnap cookies shopping list
- 2 tablespoons granulated sugar shopping list
- ⅔ cup hazelnut pieces shopping list
- 6 tablespoons butter, melted shopping list
How to make it
- 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.
The Rating
Reviewed by 2 people-
Oh yum! This would be perfect with pumpkin pie!
pieplate
in Claremont loved it
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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 scatt...more
pieplate
in Claremont loved it
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