Gingersnap Crust (MRS)

By hmp13

Makes one 9 inch crust
This versatile crust, which is extremely easy to make, adds zip to any pie, and its enticing flavor offers many intriguing possibilities. In this book it’s paired with the Never Fail Lemon Pie, but you can also try it with pies like Cinnamon Sugar, Willard’s Chocolate, German Chocolate, Peanut Butter Custard, Peanut, or Layered Ice Cream. You can crush the crumbs using a food processor, rolling pin, or kitchen mallet. This crust should be baked before being filled.

Ingredients

• 1/2 cup plus 2 tablespoons fine gingersnap crumbs
• 3/4 cup plus 2 tablespoons fine graham cracker crumbs
• 2 tablespoons sugar
• 1/4 cup butter, melted

Preparation

Step 1

Preheat the oven to 325.

Put the crumbs in a small bowl and stir in the sugar. Pour the melted butter over the crumbs and mix thoroughly. Press the mixture evenly into a 9 inch pie plate.

Bake for 5 to 6 minutes, until slightly darker, then cool on a wire rack for at least 30 minutes before filling. This crust can be made a day ahead and stored in the refrigerator.