gingersnappy crust
(1 rating)
I came up with this recipe, originally, to go with my pumpkin cheesecake. I decided a plain-Jane graham cracker crust just wouldn't do. It's soooo good, I use it as the base for all my cream pies and cheesecakes. It goes GREAT with key lime filling, lemon, even chocolate.
(1 rating)
yield
1 pie
prep time
5 Min
cook time
5 Min
Ingredients For gingersnappy crust
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1 boxgingersnaps (about 16 oz.)
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1 stickbutter, melted
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1/4 csugar
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1 cpecans, chopped fine
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1/4 - 1/2 tspcayenne pepper (trust me)
How To Make gingersnappy crust
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1Crush gingersnaps. (I put them in a food processor...or you can place them in a ziplock bag and use a rolling pin).
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2Combine ingredients in bowl. Press into pie plate. Bake at 350 degrees for 5 min. Cool before filling.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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