Best 3 Holiday Ginger Snap Crust Recipes
Calling all gingerbread lovers! Prepare to be tantalized by the Holiday Ginger Snap Crust, a delightful symphony of flavors that will transport you to a winter wonderland. This delectable treat is not just a crust; it's an experience that combines the warmth of ginger, the sweetness of molasses, and the crunch of graham crackers. Whether you're a seasoned baker or a novice in the kitchen, this recipe promises to turn your holiday gatherings into unforgettable moments.
This article presents a collection of irresistible recipes that showcase the versatility of the Holiday Ginger Snap Crust. From the classic Ginger Snap Crust Cheesecake, which brings together a creamy filling nestled in a bed of gingerbread crumbs, to the decadent Ginger Snap Crust Chocolate Pie, featuring a rich chocolate filling enveloped in a crisp ginger snap crust. But that's not all – discover the magic of the Ginger Snap Crust Trifle, a layered delight of creamy pudding, fresh fruits, and the irresistible ginger snap crust. And for those who prefer a no-bake option, the Ginger Snap Crust No-Bake Cheesecake is a symphony of creamy texture and gingerbread flavors, sure to satisfy your sweet cravings without the hassle of baking.
Each recipe is carefully crafted with detailed instructions, ensuring success even for beginner bakers. Indulge in the joy of baking as you create these culinary masterpieces that will leave your loved ones in awe. So, gather your ingredients, preheat your oven, and embark on a delightful journey into the world of flavors with the Holiday Ginger Snap Crust.
GINGERSNAP CRUST
This tasty pie crust is featured in the Butterscotch Cream Pie recipe from "The Craft of Baking," by pastry chef Karen Demasco.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie crust
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, whisk together gingersnap crumbs, brown sugar, flour, and salt. Add butter and stir until mixture is well combined. Press some of the mixture against the side of the bowl with your fingers. If the crumbs do not hold together, add cold water, a little at a time, up to 1 tablespoon, and stir to combine.
- Press crumb mixture into a 9-inch pie plate, evenly covering the bottom and sides. Transfer to freezer and chill for 10 minutes. Place pie plate on a baking sheet and bake until crust is fragrant and set, about 10 minutes. Transfer pie to a wire rack; let cool completely.
GINGERSNAP CRUST
An easy, warmly spiced, thick gingersnap crust!
Provided by Marissa Stevens
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- Preheat oven to 350˚F.
- Pulse gingersnap cookies in a food processor until you have fine crumbs (about 2 cups). Add sugar and cinnamon and pulse a few times to combine. Pour melted butter over and pulse until mixture is well combined.
- Transfer crumb mixture to a 9-inch, deep-dish pie pan and use a measuring cup to firmly press the mixture evenly onto bottom and up the sides. Bake 5 minutes. Transfer to wire cooling rack to cool completely. Fill as desired.
Nutrition Facts : Calories 235 kcal, Carbohydrate 30 g, Protein 2 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 23 mg, Sodium 253 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 5 g, ServingSize 1 serving
GINGERSNAPS
Gingersnaps are a versatile cookie, perfect for serving up as a holiday treat or indulging with morning coffee. Try our Gingersnaps cookie recipe packed full of flavors like molasses, cinnamon, ginger and cloves. Don't forget to dip the dough into granulated sugar before baking for a crackly and sugary top. Can't get enough of these? Try this gingersnaps recipe year-round with a side serving of ice cream, fresh fruit or sorbet.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
- In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with a spoon, until well blended. Stir in remaining ingredients except granulated sugar.
- Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.
- Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 6 g, TransFat 1/2 g
Tips:
- Use cold butter: Cold butter will help to create a flaky crust. If the butter is too warm, it will be difficult to work with and the crust will not be as tender.
- Work the dough quickly: Overworking the dough will make it tough. Work the dough just until it comes together, then stop.
- Chill the dough before baking: Chilling the dough will help to firm up the butter and make the crust less likely to spread. Chill the dough for at least 30 minutes before baking.
- Bake the crust until it is golden brown: The crust should be baked until it is golden brown. This will ensure that the crust is cooked through and has a nice flavor.
Conclusion:
A delicious and versatile crust is the holiday ginger snap crust. It can be used for a variety of pies and tarts, and it is sure to be a hit with your family and friends. With its unique flavor and easy-to-make recipe, this crust is a must-try for any baker.
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