Gingersnap Cookie Crumb Pie Crust

1. 1

   Preheat the oven to 375 degrees.

2. 2

   Pulverize the ginger snap cookies in a food processor if you have one, if not, you can crush them with a rolling pin.

3. 3

   Combine the first three ingredients and mix well.

4. 4

   Using your fingers, press the mixture into the bottom and up the sides of a 9 inch pie pan.

5. 5

   To smooth and pack the crust, place another 9-inch pie pan down into the crust (as if you are stacking the pans) and press firmly.

6. 6

   Brush the crust with egg white. (optional).

7. 7

   Bake about 10 minutes at 375u00b0 or less. Watch closely as you do NOT want to overcook this crust.

8. 8

   Remove from the oven and cool before filling.

9. 9

   Goes great with my Super Easy Pumpkin Spice Dip recipe, or any pumpkin, sweet potato, or key lime pie that does not require baking.

* Per serving · 4 servings · Values may vary.

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