Ginger Snap Pie Crust Vegan Thermomix Recipes

GINGERSNAP CRUST

Gingersnap Crust image

An easy, warmly spiced, thick gingersnap crust!

Provided by Marissa Stevens

Categories Dessert

Time 15m

Number Of Ingredients 4

Ingredients

2 cups gingersnap cookie crumbs (~9 ounces Gingersnap Cookies)
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter (melted and cooled slightly)

Steps:

Preheat oven to 350˚F.
Pulse gingersnap cookies in a food processor until you have fine crumbs (about 2 cups). Add sugar and cinnamon and pulse a few times to combine. Pour melted butter over and pulse until mixture is well combined.
Transfer crumb mixture to a 9-inch, deep-dish pie pan and use a measuring cup to firmly press the mixture evenly onto bottom and up the sides. Bake 5 minutes. Transfer to wire cooling rack to cool completely. Fill as desired.

Nutrition Facts : Calories 235 kcal, Carbohydrate 30 g, Protein 2 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 23 mg, Sodium 253 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 5 g, ServingSize 1 serving

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

GINGERSNAP CRUST

Gingersnap Crust image

This tasty pie crust is featured in the Butterscotch Cream Pie recipe from "The Craft of Baking," by pastry chef Karen Demasco.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes one 9-inch pie crust

Number Of Ingredients 5

Ingredients

1 3/4 cups gingersnap crumbs, from about 1/2 batch Gingersnaps
1/4 cup packed dark-brown sugar
1 tablespoon unbleached all-purpose flour
1/2 teaspoon coarse salt
4 tablespoons (1/2 stick) unsalted butter, melted

Steps:

Preheat oven to 350 degrees.
In a large bowl, whisk together gingersnap crumbs, brown sugar, flour, and salt. Add butter and stir until mixture is well combined. Press some of the mixture against the side of the bowl with your fingers. If the crumbs do not hold together, add cold water, a little at a time, up to 1 tablespoon, and stir to combine.
Press crumb mixture into a 9-inch pie plate, evenly covering the bottom and sides. Transfer to freezer and chill for 10 minutes. Place pie plate on a baking sheet and bake until crust is fragrant and set, about 10 minutes. Transfer pie to a wire rack; let cool completely.

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