Time 50m Yield 8 Number Of Ingredients 4 Steps:
Preheat oven to 375 degrees F (190 degrees C). Mix crushed gingersnap cookies, brown sugar, and butter together in a bowl until well-combined. Press gingersnap mixture into the bottom of a springform pan. Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base so that they stand firmly. Bake in the preheated oven until set, about 7 minutes. Cool completely.
Time 20m Yield 8 serving(s) Number Of Ingredients 4 Steps:
Preheat oven, 350 degrees. Process cookies in food processor until crumbed. (Can use blender or rolling pin filled with cookies in Ziploc bag.). Mix crumbs, sugar, vanilla, and butter. If desired, reserve 2 tablespoons of crumb mixture for garnish. Press mixture firmly and evenly against bottom and side of 9-inch pie pan. Bake 10 minutes. Cool.
Time 20m Yield 6 Number Of Ingredients 4 Steps:
Preheat the oven to 350 F. Combine the cookie crumbs, brown sugar, ground ginger, and melted butter in a medium bowl until you can pick up some of the mixture and press it into a ball that holds together. Press the crumb mixture into a greased 9-inch pie pan. Bake at 350 F for 10 minutes, until the crust is set. Remove the pie crust from the oven and cool completely on a wire rack before filling with cooked fruit, ice cream, pudding, or anything you would like.
Yield Makes enough for a 9- to 9 1/2-inch pie Number Of Ingredients 6 Steps:
Put oven rack in middle position and preheat oven to 350°F. Lightly butter pie plate. Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.
