This is a recipe to make a crumb crust
using crushed ginger snap cookies.
A change from the graham cracker crust.
Ingredients:
1-1/2 cups gingersnap cookie crumbs
6 tbsp. melted butter
2 tbsp. confectioners sugar
Directions:
Mix all the ingredients together in a 9" pie pan,
then press the mixture evenly against the bottom
and sides of the a 9" pie pan.
Prebake the cookie crust for
15 minutes at 300 degrees F.,
then cool thoroughly before filling.
Makes a single 9 inch crust.
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