Gingersnap Crust
  • 1/3 cup melted butter
  • 1-1/4 cups finely crushed gingersnaps (20 to 22 cookies)
  1. Combine butter and crushed gingersnaps in a medium mixing bowl; toss to mix well.
  2. 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.
  3. Cool on a wire rack before filling.) Makes 1 (9-inch) pie crust.