Ginger-Nut Crust
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1 cup ginger snap cookie crumbs
1 cup toasted walnuts
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 cup unsalted butter, melted

Preheat oven to 350°

1. Place the ginger snap crumbs and toasted walnuts into the bowl of a food processor fitted with a steel blade and process to create fine crumbs.

2. Pour the crumbs into a medium bowl, add the melted butter, and mix until well combined.

3. Place the crumbs in a 9-inch pie pan and press evenly over the bottom and up the sides.

4. Bake 10–12 minutes until set.

5. Remove from the oven and cool completely before filling.

Preparation Time: 
20 minutes plus cooling time.