5 tbsp. unsalted butter, melted
1 cup finely crushed gingersnap cookies (5 oz.; 20 2-inch cookies)
1/2 cup finely chopped pecans, toasted (2 oz.)
2 tbsp. sugar
1/8 tsp. salt
1 (10-inch) glass or ceramic pie dish (6-cup capacity)
floured and buttered dish

1. Preheat oven to 350°F, with oven rack in middle position. Butter and flour pie dish, shake off excess flour.

2. Mix all ingredients together until crumbs are moistened, then press onto bottom and sides of pie dish.

3. Bake 6 minutes, then cool on a rack.

Serves 8.

Can be made 2 days ahead, cooled completely, covered in plastic wrap, and stored at room temperature.

Submitted by: Chrissy Cooks