Ginger Snap Pie Crust Vegan Thermomix Recipes

GINGER SNAP PIE CRUST - VEGAN, THERMOMIX

Ginger Snap Pie Crust - Vegan, Thermomix image

Based on a recipe from Mark Bittman. You could also use plain bread crumbs, graham crackers, Oreos or any other crunchy cookie. I think I'd leave out the sugar if I were to use Oreos.

Provided by Ex-Pat Mama

Categories Dessert

Time 17m

Yield 1 8-10 inch pie crust, 8 serving(s)

Number Of Ingredients 4

Ingredients

240 g ginger snaps, check to make sure they're vegan
40 g oil, neutral flavored
20 g brown sugar (optional)
1 pinch salt

Steps:

Preheat oven to 350º F (180ºC).
Place the ginger snaps in TM bowl. Blitz 10 seconds/speed 10. Scrape down. Re-blitz if there are any large cookie bits left (or pick them out and eat them, like I do).
Place all remaining ingredients in TM bowl. Mix 10 seconds/speed 5. Scrape down.
Press into pie or tart tin.
Bake for 10-15 minutes, just until brown.
Allow to cool completely before filling. The crust will get crispier and crispier as it cools.

Nutrition Facts : Calories 169.2, Fat 8, SaturatedFat 1.4, Sodium 187.1, Carbohydrate 23.1, Fiber 0.7, Sugar 6, Protein 1.7

HOLIDAY GINGER SNAP CRUST

Holiday Ginger Snap Crust image

This is a tasty and flavorful twist to a regular graham cracker pie crust, and is great for the holidays. Tastes really good with cheesecake, especially pumpkin or sweet potato cheesecake. I love it, and I'm sure you'll love it too.

Provided by ProudMomma89

Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts

Time 50m

Yield 8

Number Of Ingredients 4

Ingredients

1 ½ cups crushed gingersnap cookies
⅓ cup brown sugar
6 tablespoons melted butter
12 gingersnap cookies, or as needed

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.

Nutrition Facts : Calories 256.8 calories, Carbohydrate 32.1 g, Cholesterol 22.9 mg, Fat 14 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 6.8 g, Sodium 182.4 mg, Sugar 20.3 g

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