Gingersnap Crust
Kitchen Tested 
- Yield 10 servings
- Prep 10 minutes
- Cook 5 minutes
Packaged gingersnap cookies make this sweet pie crust, well, a snap—a perfect match for seasonal pumpkin, maple and eggy custard pies.
Mark Boughton/styling: Teresa Blackburn
Ingredients
- 30 -- hard crisp gingersnap cookies (about 1 1/2 cups crumbs)
- 2 tablespoons sugar
- 4 tablespoons melted butter
Instructions
- Preheat oven to 350F.
- Combine cookies and sugar in the bowl of a food processor and process until fine crumbs form. Transfer to a bowl. Stir in butter and mix until well blended. Press into the bottom and up the sides of a 9-inch glass pie pan. Bake 5 minutes; remove from oven and let cool.
Recipe by David Bonom.
