Gingersnap Crust

Name: Gingersnap Crust
Yield: makes one 9-inch crust
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 unsalted butter, melted

January 24, 2012

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 (page 73), but you can also try it with pies like Cinnamon Sugar (page 84), Willard’s Chocolate (page 80), German Chocolate (page 79), Peanut Butter Custard (page 83), Peanut (page 92), or Layered Ice Cream (page 96). You can crush the crumbs using a food processor, rolling pin, or kitchen mallet. This crust should be baked before being filled.

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