Ginger Crumb Crust
Yield
1 crustPrep
20 minCook
10 minReady
30 minLow 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 |
*
|
| 2 | tablespoons |
sugar
|
|
| ½ | teaspoon |
ginger
ground |
|
| 2 | tablespoons |
butter, unsalted
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
gingersnap crumbs
|
* |
| 86.7 | ml/g |
crystallized ginger (candied)
sliced |
*
|
| 3E+1 | ml |
sugar
|
|
| 2.5 | ml |
ginger
ground |
|
| 3E+1 | ml |
butter, unsalted
melted |
|
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.
