Gingersnap Crust
Yield: Makes 1 (9-inch) crust
Recipe from
Ingredients
- 3/4 cup flaked coconut, toasted
- 18 gingersnap cookies, crumbled
- 3 tablespoons unsalted butter, melted
Preparation
- Stir together all ingredients. Press into bottom and up sides of a 9-inch pieplate.
- Bake at 350° for 8 minutes. Cool on a wire rack.
Gingersnap Crust Recipe at a Glance
- COURSE: Desserts, Pies/Pastries
- CONVENIENCE: Freezable, Make-Ahead, Portable/Picnic, Quick/Easy
- CUISINE: American, Southern
- MAIN INGREDIENT: Rice/Grains
- COOKING METHOD: Bake
- OCCASION: Birthdays/Anniversaries
- PUBLICATION: Southern Living
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