Easy Gingersnap Pie Crust (for any Holiday pie!)
This buttery gingersnap pie crust is crisp, aromatic, and bursting with warm spice! An irresistible base for pumpkin pie, cheesecake, or my decadent Chocolate Cream Pie featured in this recipe. With just three ingredients and a few quick pulses in the food processor, this crust recipe transforms classic gingersnap cookies into a sweet, spiced crust that holds together beautifully and tastes like the holidays.
Servings: 8
Ingredients
For the Crust
- 8 ounces gingersnap cookies I used 47 Trader Joe’s triple ginger cookies
- OPTIONAL: ¼ cup chopped crystallized ginger sub ¼ tsp ground ginger if necessary
- ¼ cup unsalted butter or plant butter melted
For the Filling
- 8 ounces 60% bittersweet baking pieces don’t use cheap chocolate chips or ones with fake sweeteners
- ⅓ cup water
- 2 Tablespoons unsweetened cocoa powder
- 1 Tablespoon granulated cane sugar
- ⅛ teaspoon sea salt or kosher salt
- 1 Tablespoon pure vanilla extract
- 1 ½ cups heavy whipping cream whipped to stiff peaks (not chunky though)
Garnish
- Optional: whipped cream for serving plus shaved chocolate
Instructions
- Make the crust: Preheat the oven to 350 degrees F.
- In the bowl of a food processor fitted with the metal blade, add the gingersnaps and pulse a few times to break them into small pieces. Add the candied ginger and pulse a few more times. Add the melted butter and pulse again until everything is combined well.
- Empty the crumb mixture into a 9-inch pie plate. Spread the mixture around evenly and press firmly. I use a metal measuring cup.
- Bake the crust for 10 minutes. Allow to cool completely before making the filling.
- Make the filling: Place the chocolate pieces, water, cocoa powder, sugar, and salt in a large microwaveable bowl and microwave in 30-second increments, stirring, for 1-2 minutes or until melted and smooth. Stir in the vanilla.
- Fold the whipped cream into the chocolate mixture with a spatula until combined. Transfer the filling into the prepared crust and refrigerate at least 2 hours but preferably longer, like overnight.
- Optional: top with additional whipped cream and chocolate shavings.
Notes
Storage & Recipe Tips
- A make-ahead gingersnap crust is one of the easiest ways to save time during the busy holiday season. You can prepare and bake the crust up to 3 days in advance, then store it at room temperature, lightly covered. For longer storage, wrap it well and freeze for up to 3 months. Thaw overnight before filling.
- If you prefer a lighter texture, skip baking and go the no-bake gingersnap crust route; just keep it refrigerated until ready to use. It’s also an excellent crust for pumpkin cheesecake or any chilled dessert that doesn’t require baking. This spiced cookie base truly shines as a holiday dessert crust, offering a cozy, aromatic flavor that complements seasonal fillings.