1/3 cup melted butter
1-1/4 cups finely crushed gingersnaps (20 to 22 cookies)
Combine butter and crushed gingersnaps in a medium mixing bowl; toss to mix well.
Spread evenly into a 9-inch pie plate. Press onto bottom and up sides to form a firm, even crust. Chill about 1 hour or until firm. (Or, bake in a 375 degree F oven for 4 to 5 minutes or until edge is lightly browned.
Cool on a wire rack before filling.) Makes 1 (9-inch) pie crust.