|EVERY FEW MINUTES|
|GINGERSNAP PIE CRUST|
1 1/4 cups gingersnap cookie crumbs
5 tbsp. melted butter
Place gingersnap cookies in the bowl of a food processor and process until fine. If you don't have a food processor, put the cookies into a freezer plastic bag and crush them with a rolling pin.
Measure out 1 1/4 cups of crumbs. Blend with 5 tablespoons of melted butter.
Press the crumbs into the bottom and up the sides of a pie dish. Use as the bottom crust for a custard, squash, pumpkin or any refrigerator pie.
The crumbs may also be used as the base for a cheesecake.
Variation: Add a pinch of cinnamon. Add 2 tablespoons of finely chopped nuts (almonds, walnuts, Macadamia nuts or pecans work well).
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