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Gingersnap Crust |
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Print this Recipe 1 1/2 cups gingersnap crumbs (30 to 32 cookies) 3 tablespoons butter or margarine, melted 2 tablespoons brown sugar In a medium bowl, mix crumbs, butter, and brown sugar. Press against bottom and sides of a 9-inch pie plate, forming a firm, even crust. Use for chilled or frozen pie of your choice. For a firmer crust, bake in preheated 375° oven 8 minutes or until edges begin to brown. Cool before filling. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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