Categories: Thanksgiving, dessert, pie
Ingredients
- 1 3/4 cups crushed ginger snap crumbs
- 1/4 cup melted unsalted butter
- 2 tablespoons dark brown sugar
- 1 large egg white
Directions
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Preheat the oven to 375 degrees F.
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In a bowl, combine the ginger snap crumbs, butter, and brown sugar and blend well.
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Transfer to a 9-inch pie pan, and press into the bottom and up the sides with your fingers.
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Place another 9-inch pie pan on top of the crust and press firmly to smooth and pack the crust.
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(Some of the crust may spill over the edges of the pan.)
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Bake until golden, 10 to 15 minutes.
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Remove from the oven and cool.
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Brush the crust with the egg white.
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Refrigerate, tightly covered, for one hour before using, or freeze for up to 6 weeks.