Holiday treats are pretty freakin’ great. But once the celebration is over, everything changes. You may be stuck with a leftover gingerbread house right now, and what started out as festive décor is now just a massive cookie taking up space in your home. I mean, who even eats gingerbread houses anyway? They might look tasty, but biting into one would be bad news. You’ll be left with more regret than teeth. So what does any normal food-loving human do? Make a gingerbread pie crust, obviously. This is right up there with stuffing churros with leftover Halloween candy, because we’re ridiculous like that. And hungry.
Sure, a stale gingerbread house can beedible—just not in its current form. But a food processor can turn it into crumbly, sugary, non-food-wasting joy. Then you can use it in a gingersnap-crusted French toast or pancake batter. You can make a flavored cream cheese or add it to oatmeal, granola, or yogurt. In other words, it can be used in everything and anything.
But since pie crust is the hardest part about making pie, it only makes sense to use crumbs from a leftover gingerbread house. All you need is butter and a sweet tooth to make it happen. Done and done.
Gingerbread Pie Crust
Yields: 1 9-inch pie crust Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes
1 gingerbread house, whole or in parts
1/2 stick butter, melted
How to Make It
Pre-heat your oven to 350 °F.
Remove candies like gumdrops and mints. Sprinkles and icing are fine.
Break apart the gingerbread house into small pieces. Smash it with a hammer, if you must. Do it for the sake of your food processor's well-being.
Run the pieces through the food processor. Repeat until you have 2 cups of fine crumbs.
Add the melted butter and mix well. The mixture should clump together when you scoop it up. If not, add a little more butter.
Press the mixture into a 9-inch greased pie pan. Firmly press it along the bottom and up the sides.
Bake for 10 minutes. The crust should look slightly brown and toasted.
Finally, add pie filling of your choice. I made an egg custard pie with this crust, but any kind of cream or cheesecake filling would be ah-mazing.