Incredible Edible Egg | Eggs - Piecrust

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Piecrust - Gingersnap Crust

Prep Time: 20 minutes
Cook Time: 8 to 10 minutes
Makes: 1 crust (9-inch)

What You Need

2	cups fine gingersnap crumbs (about 36 cookies)
2	Tbsp. sugar
1/2	cup (1 stick) butter, melted

Here’s How

HEAT oven to 350°F. MIX cookie crumbs and sugar in medium bowl. DRIZZLE butter over crumbs while stirring and tossing with fork until evenly moistened.
PRESS crumb mixture evenly and firmly against bottom and sides of 9-inch pie plate.
BAKE in 350°F oven until center is firm to the touch and edge is lightly browned, 8 to 10 minutes. COOL completely on wire rack.

Enjoy

Crumb crusts are often used with cheesecake pies, such as Bananas Foster Cheese Pie, as well as with cream or chiffon pies.

Insider Info

Gingersnap crumbs: Process cookies in blender or food processor, or place in plastic bag, seal bag and crush with rolling pin or flat side of meat pounder.
If edge of crust starts to get too dark, wrap a band of aluminum foil around the pie plate, crimping lightly around rim to shield edge from the heat.

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Nutrition Information

Per Serving

Good Source: iron

calories: 245
total fat: 15g
saturated fat: 8g
polyunsaturated fat: 1g
monounsaturated fat: 5g
cholesterol: 31mg
sodium: 208mg
carbohydrates: 27g
dietary fiber: 1g
protein: 2g
vitamin A: 355.5IU
vitamin D: 0IU
folate: 27.8mcg
calcium: 27.7mg
iron: 2.0mg
choline: 5.4mg

vitamin C: 0mg
vitamin E: .9IU
trans fat: 0g
sugars: 9g
potassium: 112.5mg
magnesium: 15.7mg
selenium: 1.8mcg
phosphorus: 29.5mg
vitamin B12: 0mcg
vitamin K: 1.8mcg
vitamin B6: 0mg
copper: .1mg
vitamin B1 - thiamin: .1mg
manganese: .5mg
zinc: .2mg
vitamin B2 - riboflavin: .1mg
vitamin B3 - niacin: mg
omega 3: .1g
omega 6: .8g