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Gingersnap Crust


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Ingredients You'll Need

1/3 cup melted butter
1-1/4 cups finely crushed gingersnaps (20 to 22 cookies)


Directions

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.


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