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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).

Submitted by: CM
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Reviews: 1
Sep 20, 11:19 AM
Jackie (Alabama) says:

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