Gingersnap Hazelnut Pie Crust |
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Prep Time: 0 Minutes Cook Time: 9 Minutes |
Ready In: 9 Minutes Servings: 8 |
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This recipe makes one 9” deep dish pie crust. Good crust for cream pies. Ingredients:
2 cups crushed gingersnap cookies |
2 tablespoons granulated sugar |
⅔ cup hazelnut pieces |
6 tablespoons butter, melted |
Directions:
1. Preheat the oven to 400ºF.
2. Butter a 9“ deep-dish glass pie plate or light colored pan. (deep dish is preferred for this recipe)
3. Crush the gingersnaps.* Put crushed gingersnaps in mixing bowl.
4. 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.
5. Add the sugar, stir to combine.
6. Add the melted butter and combine well.
7. Press the mixture evenly into the buttered pie plate.
8. Bake for eight minutes or until it just starts to brown on the edges.
9. Do not over bake. A light-colored or glass pan will absorb less heat than a dark one and help ensure against over baking.
10. *Note: Put gingersnaps into heavy, self-closing plastic bag and crush with rolling pin.
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