Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Ginger Crumb Crust

StarStarStarStarEmpty star

Your rating

Recipe

 

Yield

1 crust

Prep

20 min

Cook

10 min

Ready

30 min
Low Cholesterol, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ¼ cups gingersnap crumbs
*
3 ounces crystallized ginger (candied)
sliced
* Camera
2 tablespoons sugar
Camera
½ teaspoon ginger
ground
Camera
2 tablespoons butter, unsalted
melted
Camera

Ingredients

Amount Measure Ingredient Features
296 ml gingersnap crumbs
*
86.7 ml/g crystallized ginger (candied)
sliced
* Camera
3E+1 ml sugar
Camera
2.5 ml ginger
ground
Camera
3E+1 ml butter, unsalted
melted
Camera

Directions

Preheat the oven to 350℉ (180℃) F, with a rack in the middle.

In a food processor, process the crumbs, crystallized ginger, sugar and ground ginger until they're as fine as possible.

Transfer the mixture to a bowl and add the melted butter.

Set aside ¼ cup of the crumb mixture for decorating the top of the pie.

Press the rest of the crumb mixture over the bottom and up the sides of a greased 9-inch deep pie pan.

(A greased 8-inch springform pan gives a nicer- looking result for Frozen Lemon Pie.)

Bake the crust for 10 minutes.

On a separate pan or sheet of foil, at the same time, bake the ¼ cup of crumbs.

Cool the pie shell completely before putting a cold filling.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 13g (0.5 oz)
Amount per Serving
Calories 7469% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 1mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 3% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe