Ingredients
- 1-1/2 cups gingersnap crumbs
- 1/4 cup sifted confectioners’ sugar
- 1/4 teaspoon ground ginger
- 1/3 cup melted butter
Instructions
- Combine all ingredients in a medium bowl, and mix well. Firmly press the crumb mixture evenly into a 9-inch pie plate.
- For unbaked, refrigerator pies, chill crust for several hours before filling. For baked pies, bake crust at 375°F for about 8 minutes.
Recipe Card powered by