Ginger Pie

5 from 2 votes

This Ginger Pie is a decadent rich pie made with freshly grated ginger, brown sugar, maple syrup and a gingersnap cookie pie crust.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Servings:

Calories: 411kcal

Preheat the oven to 350°F.
Crush the gingersnap cookies in a blender or food processor. Or alternatively, place them in a gallon-sized bag and crush into fine crumbs with a rolling pin.
Combine the melted butter and crushed ginger snap crumbs in a medium bowl. Press the mixture into the bottom of a pie dish and high up the sides.
Bake at 350°F for 8-10 minutes. Set aside to cool.

In a large bowl combine the melted butter, dark brown sugar, and maple syrup. Make sure that the butter has cooled before adding the eggs. Add the eggs, grated ginger, vanilla extract and salt.
Sift in the flour.
Pour the mixture into the cooled pie crust.
Bake at 350°F for 40 minutes. The center should be soft, but not jiggly.

Gingersnaps: Use 4 cups of crispy gingersnaps, this is equivalent to 10 oz, or about 1¼ cups gingersnap crumbs. Any brand will do.
Ginger: Use fresh ginger. Peel the ginger and grate on a small grate of a box grater (one size up from the zest side).
Melted Butter in the Pie Filling: Checking to make sure that the butter has cooled before adding the eggs prevents the eggs from scrambling in hot butter
Sifting Flour: Sifting in the flour slowly helps to prevent clumps of flour forming in the filling. The flour helps to slightly thicken the filling.