Take the Crust, Leave the Pie

My friend Paola loves key lime pie. I made her one for her birthday a couple of years ago. It was pre-blog so I have NO idea what I did nor how it turned out. This year I tried a GF and DF version. The crust was delicious. So delicious I must remember this for the next attempt. The inside? Well, let’s just say I’ve made better filling. The flavor was okay, but really not my favorite, and as much as I willed the pie to set up in 1 hour rather than 8, it wouldn’t cooperate. But alas, even the next day it wasn’t totally set up. Here’s the crust recipe. We’ll leave the filling for a time I actually succeed.

Sadly, I have misplaced my springform pan, probably forever. I forgot it was missing until I was half way into making a cheesecake a couple of months ago. Oops, that didn’t turn out well! I bet this one would work in a regular 9 inch pie pan until I get up and replace the springform. It would be a thicker crust, but make do with what you’ve got, right? DO try this one at home. It would be great with a cheesecake filling, keylime, something banana-ey…

Ginger Snap Cookie Crust
1 cup GF ginger snap cookies, ground (about half a bag)
3/4 cup almond flour
2 tablespoons sugar
1/2 stick butter, melted

Blend gingersnaps in cuisinart until completely ground. Add almond flour and sugar and pulse. Pour in melted butter, blend until the crust sticks together. Then just press this crust into a springform pan, up the sides as far as you can. That’s it!

I baked the crust for 15 minutes at 325. Or simply follow instructions according to the pie you’re making.


About Salts Kitchen

I write. I eat. And I cook. I write about what I cook and eat. I love finding new foods, being inspired to make something I've never made, and most of all I love feeding other people things that they have never tried before. I like disproving myths about food and what it means to eat well, to eat healthy, often on a budget, and for some of us- to eat with a bunch of food allergies (and still eat well!).
This entry was posted in Dietary Restrictions, Recipes, Sweet and tagged , , , . Bookmark the permalink.

5 Responses to Take the Crust, Leave the Pie

  1. This is a really great looking crust and a really great looking pie/tart! I’m making key lime pie soon, I can’t wait. You might like my recent chocolate pie post.

    • Salts Kitchen says:

      Thanks for visiting my site. I love your recent chocolate truffle post. I think I know what my holiday gift will be this year!

  2. annascafe says:

    Hey, I love the idea for a ginger snap pie crust! I must try this at Christmas! Maybe with a vanilla cream filling and some berries… What do you think?

    • Salts Kitchen says:

      I think that sounds fantastic.I actually just located a gingersnap recipe that looks great, I might make those and freeze them so I can make this crust for whenever the occasion calls. Let me know when you post your vanilla cream pie!

  3. Pingback: Pumpkin Cheesecake: All flavor, no dairy, no gluten, no stomach ache… | Salts Kitchen

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