Gingersnap Pie Crust | 5 Simple Ingredients (2024)

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Looking for a pie crust recipe that’s insanely delicious and super easy to make? This Gingersnap Pie Crust only has 5 ingredients and will make your seasonal pies as healthy as possible!


I used to think that the most darn good pies were complicated to make.

There’s something about them that seems so impressive (daunting). While yes, some recipes do tend to require tedious effort, we’re not here for that!

This recipe proves to me - yet again - that tasty recipes can be super simple. I hope it does the same for you!With only 5-ingredients, this gingersnap pie crust is easy to make and even easier to eat.

In fact, it may even be easier than my equally tasty 5-Ingredient Coconut Oil Pie Crust Recipe because you don’t even need to roll out the dough or keep it cold.

Really, all you have to do is add the gingersnap cookie crumbs to some coconut oil and then press it down into a pie dish. Well, there are a few more steps but that's the gist!

You can use this pie crust for an awesome pumpkin cheesecake or even a sweet potato pie!Sky's the limit, especially during the holidays.

So. Let’s get baking, shall we?

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What Is In This Pie Crust?

The ultra-flavorful, cozy goodness of this pie crust is a beloved addition to the holiday. Made with only 5 ingredients, you’ll be amazed at how the flavors come together so smoothly.

Here’s all you’ll need:

  • Gingersnaps (finely ground): Definitely healthier than your regular cookie. Gingersnaps are lower in calories and provide more benefits I’ll be sharing below. I use gluten-free cookies, btw.
  • Coconut sugar: An unrefined sugar substitute that is way better than highly processed white sugar. It has a lower glycemic index and even gives you some nutrients.
  • Cinnamon (optional): Apart from the burst of flavor, cinnamon provides loads of gut, digestion, energy, and immunity benefits! You can choose to add more cinnamon or skip this as the Gingersnaps already provide a good amount of spice.
  • Salt: A pinch can bring out all the flavors beautifully.
Gingersnap Pie Crust | 5 Simple Ingredients (3)

Are Gingersnaps Good In A Pie Crust?

Yes, ginger snaps are great in a pie crust because they bring an invigorating burst of spice and a crumbly kick!

Here are more reasons why you’ll want to add gingersnaps to your pie crust:

  • Because gingersnaps are dry cookies, they crumble so well with the other ingredients. In other words, it's easy to press down into your pie dish.
  • Gingersnaps are insanely rich with flavor and all the good cozy spices you’ll want in a holiday pie. Specifically, they provide a bold mix of cloves, cinnamon, and ginger. Less added seasoning and ingredients are needed overall.
  • They have a warm, inviting color (has great visual appeal).
  • Because their crumbs freeze so well, they work perfectly if you make your pie crusts in advance.

What Gingersnaps Are Best For Pie Crust?

You're on my healthy eating blog so of course, I'm going to tell you that the healthy brands of gingersnaps work best! Like anything store-bought, some brands use cleaner ingredients than others. Just make sure to check the nutritional label.

Generally, you’ll want to look for brands that have low (to none) added sugar and have fewer calories.

I also like to use thinner crispy cookies because they are easier to crumble. And if you want to avoid gluten, you can also find gluten-free ginger snaps.

Bonus tip: Look for snaps with a bolder ginger flavor and kick to them! They’ll balance SO well with a creamy filling.

Is Gingersnap Pie Crust Healthy?

Yes, I'd say that a Gingersnap pie crust is healthy-ish. You’re using ground gingersnaps -- which are healthy compared to most cookies.This is because they’re lower in calories with more nutritional benefits due to the ginger (duh).

So you’re getting all those amazing flavors and nutrients with less sugar and processed fluff!

Ginger isn't only healthy, it’s also known for its healing and medicinal benefits. It’s an amazing spice and superfood with anti-inflammatory, antioxidant, and even antiviral properties.

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How To Make It?

Making this impressive ginger snap pie crust takes less than 20 minutes! It’s super easy.

Here’s how:

  • Preheat your oven to 375 degrees and lightly grease a 9-inch pie plate with coconut oil.
  • Combine your ground Gingersnaps, oil, sugar, cinnamon, and salt in a large bowl and stir.
  • Press your gingersnap mixture into the pie plate. Make sure it’s evenly spread across the bottom and the sides.
  • Bake your crust for around 8-10 minutes until it turns into a beautiful and darker golden brown color.
  • Then, cool on a wire rack.

If you won’t be using your crust right away, simply cover and store it in your fridge until you’re ready to add the filling.

Should you need to store it longer, you can place it in your freezer for up to a month. (Read on further for proper freezing instructions and the full recipe down below).

Gingersnap Pie Crust | 5 Simple Ingredients (6)

How To Store?

After baking the crust, let the shell sit and cool. Then, wrap it in foil and place it inside an airtight container or heavy-duty bag. Make sure it’s sealed tight and store it in your freezer.

It can last up to one month if properly stored. When you’re ready to eat, simply thaw the crust overnight before enjoying, and voila! It’s ready to be the foundation of a delicious pie.

More Healthy Pie Recipes

I hope this inspired you to make your own beautiful pie for the holiday season! Y’all are going to love this one!

Here are some of my delicious and surprisingly easy recipes you can try:

  • How To Make Healthy Sweet Potato Pie
  • The BEST Pumpkin Pie From Scratch
  • Healthy Pecan Pie (Without Corn Syrup!)
  • Healthy Blueberry Pie | With Sweet Crumble Topping
  • ​​Mini Freezer Chicken Pot Pies | Healthy Comfort Food Meal Prep!
  • Sweet Cherry Pie

This post contains affiliate links for products I use regularly and highly recommend.

Gingersnap Pie Crust | 5 Simple Ingredients (7)

Gingersnap Pie Crust

Lacey Baier of A Sweet Pea Chef

Learn how to make this 5-ingredient, flavorful, and boldy spiced Gingersnap pie crust!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Sweets

Cuisine Easy

Servings 1 bottom crust

Calories 211 kcal

*This post may contain affiliate links for products I use often and highly recommend.


  • 1 ½ cups finely ground gingersnaps (about 2 heaping cups cookies)
  • 5 tablespoon coconut oil, melted
  • 2 tablespoon coconut sugar
  • ¼ tsp ground cinnamon
  • teaspoon salt


  • Preheat oven to 375 degrees.

  • Lightly grease a 9-inch pie plate with coconut oil.

  • In a large bowl, combine ground gingersnaps, oil, sugar, cinnamon and salt. Stir to combine.

  • Press gingersnap mixture into a pie plate in an even layer across the bottom and sides of the plate.

  • Bake for 8-10 minutes, until crust becomes a darker golden brown. Cool on a wire rack.

  • If you’re not using it immediately, cover and store in the refrigerator.


Serving: 1 sliceCalories: 211 kcalCarbohydrates: 22.8 gProtein: 1.4 gFat: 13.5 gSaturated Fat: 7.6 gCholesterol: 32.7 mgSodium: 85.4 mgFiber: 0.4 gSugar: 10.3 g

Keyword ginger snap crust, gingersnap crust, gingersnap pie crust

DID YOU MAKE THIS RECIPE?Tag @asweetpeachef on Instagram so we can check it out.

Disclaimer: This post contains affiliate links for the kitchen item(s) I use 🙂

Gingersnap Pie Crust | 5 Simple Ingredients (2024)


What is a substitute for gingersnap crumbs? ›

*If you don't have gingersnaps, you can use graham crackers, but add in a 1/2 tsp of ground cinnamon, 3/4 tsp ground ginger and a pinch of black pepper to give them some spice!

What does adding vinegar to pie crust do? ›

Vinegar is very acidic, and that acidity is thought to slow the development of gluten in dough.

What is the secret to crispy bottom pie crust? ›

Getting a brown, flaky/crispy bottom crust on your pie is all about quick and effective heat transfer. That's why aluminum or aluminum/steel pans — rather than glass or stoneware — are your best choice for baking pie. Metal, especially aluminum, transfers heat quickly and efficiently from oven to pie crust.

How do I stop my pastry from going soggy on the bottom? ›

Brush the Bottom with Corn Syrup or Egg White

During that time, the egg cooks into a glossy layer that will later prevent the filling from seeping into the crust and making it soggy.

Can you substitute butter for shortening in ginger snaps? ›

Shortening: This gingersnap cookie recipe calls for shortening instead of butter. If you choose to use butter instead, you can swap the ingredients 1:1. Sugar: A cup of white sugar creates a perfectly sweet gingersnap cookie.

Why aren t my gingersnaps cracking? ›

The oven isn't hot enough. (it needs to set the top before the middle's fully risen) Not enough leavening (it needs to be strong enough to crack the top once it's set) Using a single-acting baking powder (double acting gives extra rise when it gets heated)

Why do you put milk instead of water in a pie crust? ›

Some bakers use milk or buttermilk in their pie crust. Thanks to their milk solids, both will help crust brown and add a bit of tenderness. But the classic liquid in pie crust is water — ice water, to be precise.

What not to do when making pie crust? ›

Below are six common mistakes when making a homemade pie crust and some helpful solutions to avoid them.
  1. The ingredients are too warm. ...
  2. The pie dough is overworked from excessive mixing or rolling. ...
  3. The pie dough isn't given enough time to relax and chill. ...
  4. The pie dough is shrinking down the sides of the pan.
Oct 18, 2022

What is the secret to a good pie crust? ›

Use Very Cold Butter or Fat

Butter, shortening, lard, or suet—whatever fat the recipe calls for should be well-chilled and cut into small pieces to start with for the flakiest crust in the end. The fat in a pie crust must maintain some of its integrity in the dough to make the crust truly flaky.

Should you poke holes in the bottom of pie crust? ›

With docking, the holes allow steam to escape, so the crust should stay flat against the baking dish when it isn't held down by pie weights or a filling. Otherwise the crust can puff up, not only impacting appearance but also leaving you with less space for whatever filling you have planned.

Should I bake the bottom pie crust first? ›

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

How do I make sure my bottom pie crust cooks? ›

Blind baking the crust before baking it with the fruit filling is the best way to avoid a soggy crust. To blind bake, line the pie plate with pie dough and then top with pie weights to prevent the crust from rising, bubbling, or shrinking. Coating the bottom crust's surface will create a barrier to prevent sogginess.

How long to prebake pie crust? ›

Bake: For a pie that you will cook further, like a quiche, bake the crust until it's dry and just beginning to brown, but still pale in color, 45-50 minutes. For a pie that will need no further baking, like a chocolate cream pie, bake the crust until it's evenly browned and crisp-looking, 60 to 75 minutes.

What to use instead of pie weights? ›

What Can You Use Instead of Pie Weights? Instead of pie weights, you can use dried beans or rice, granulated sugar, popcorn kernels or steel ball bearings. If you are not using pie weights, the idea is to mimic what the pie weight does and to make sure that the alternative is oven-safe.

What's the difference between gingersnaps and ginger cookies? ›

Introduced in colonial times, the main differences between Gingerbread and Ginger Snaps are a longer bake time for an extra crisp and the use of molasses versus sugar. Molasses was used as substitute for sugar as it was the more affordable alternative to sweetening. The debates of which are better, soft vs.

Are ginger snaps and molasses the same? ›

Gingersnaps typically have a crisp, snappy texture and a spicier, more pronounced ginger flavor, while molasses cookies are soft with a deeper, rich molasses flavor. Can this dough be frozen? Definitely! Just follow the instructions for sugar coated cookies in my post on how to freeze cookie dough.

Is ginger nut same as gingersnap? ›

Homemade Ginger Nuts (Ginger Snaps) With their fiery flavour and tooth-breaking crunch, ginger nuts – sometimes known as 'snaps' – regularly come top of 'dunkability' experiments. If you don't have a cup of tea to hand but prefer something softer, a shop-bought ginger nut can be gently warmed in the oven or microwave.

Are Biscoff cookies like ginger snaps? ›

Speculoos, the cookie family to which Biscoff belong, are often described as a type of gingerbread, but that's a little misleading. Aside from their use of caramel sugar, speculoos don't have quite the same bite; their spice blend tends toward aroma rather than heat.

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