1/4 c. butter
1 1/4 c. (30) gingersnap cookies, finely crushed

Preheat oven to 375 degrees. Melt butter, blend in cookie crumbs with a wooden spoon, until well mixed. Press into an 8-inch pie plate and bake for about 7 minutes. Remove and allow to cool.

To serve, fill with an instant pie mix. This crust can also be filled with softened ice cream and put into the freezer to set. To serve, remove and thaw for a few minutes and then cut into wedges to serve.