Simple Ginger Snap Cookie Crust

Ingredients

• 2 cups finely ground Aleia’s Gluten Free Ginger Snap Cookie crumbs, measure the ground crumbs (approximately 15 cookies)
• 5 tablespoons butter
• Gluten-free non-stick cooking spray

Preparation

1. Spray a 9-inch pie plate with gluten-free cooking spray.
2. In a food processor, pulse cookies into fine crumbs or in a resealable plastic bag (hit with a rolling pin or meat mallet).
3. In a mixing bowl, combine the cookie crumbs with the melted butter, mixing until fully combined.
4. Pour the mixture into the prepared pie plate. Using your fingers firmly and evenly press the mixture into the bottom and up the sides of the pie plate. A glass measuring cup can be used to help press the crust into the bottom of the pie plate.
5. Refrigerate the cookie crumb crust for 30 minutes until it’s set. Use in a bake or no bake dessert!
6. If baking the crust, bake at 350°F for 10 minutes. Set aside to cool before filling.

Tips

• Any of Aleia’s crispy cookies will work. Try our Snickerdoodles, Peanut Butter Cookies, Chocolate Chip Cookies, Chocolate Chunk Cookies, or Vanilla Bean Sugar Cookies.
• To make a dairy free cookie crumb crust use our Coconut Macaroons, Chocolate Macaroons or Almond Horns!