Directions:
- Preheat the oven to 400ºF.
- Butter a 9“ deep-dish glass pie plate or light colored pan. (deep dish is preferred for this recipe)
- Crush the gingersnaps.* Put crushed gingersnaps in mixing bowl.
- Place the nuts in a food processor or blender and pulse just long enough to chop the nuts finely. Add finely chopped nuts to crushed gingersnaps.
- Add the sugar, stir to combine.
- Add the melted butter and combine well.
- Press the mixture evenly into the buttered pie plate.
- Bake for eight minutes or until it just starts to brown on the edges.
- Do not over bake. A light-colored or glass pan will absorb less heat than a dark one and help ensure against over baking.
- *Note: Put gingersnaps into heavy, self-closing plastic bag and crush with rolling pin.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 424.9 Kcal (1779 kJ) | ||
| Calories from fat | 209.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.31g | 36% | |
|---|---|---|---|
| Cholesterol | 22.9mg | 8% | |
| Sodium | 297.54mg | 12% | |
| Potassium | 305.03mg | 6% | |
| Total Carbs | 51.14g | 17% | |
| Sugars | 15.56g | 62% | |
| Dietary Fiber | 2.62g | 10% | |
| Protein | 5.81g | 12% | |
| Vitamin C | 0.9mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.3mg | 24% | |
| Calcium | 64.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 486.56 Kcal (2037 kJ) | ||
| Calories from fat | 240.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.69g | 36% | |
|---|---|---|---|
| Cholesterol | 26.22mg | 8% | |
| Sodium | 340.72mg | 12% | |
| Potassium | 349.29mg | 6% | |
| Total Carbs | 58.56g | 17% | |
| Sugars | 17.81g | 62% | |
| Dietary Fiber | 3g | 10% | |
| Protein | 6.66g | 12% | |
| Vitamin C | 1mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.9mg | 24% | |
| Calcium | 73.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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