Ingredients
- 25 gingersnap cookies (to yield about 1 1/3 cup crumbs)
- 5 tablespoons unsalted butter, melted and slightly cooled
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
Directions
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Preheat oven to 350°.
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Put the cookies in the container of a food processor; process them until they are finely ground.
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In a mixing bowl, combine the crumbs, butter, cinnamon, and salt; stir until the crumbs are moistened.
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Press the mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan, packing it tightly with your fingertips so it is even and compacted.
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Bake the crust for about 6-8 minutes or until it is crisp.
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Let cool completely before filling it (the crust may be wrapped in plastic wrap and frozen for up to 1 month.).