Gingersnap Pie Crust
Author/Submitted by: Molly K. Cook Servings: 8 Categories:
Crust-Pie
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Desserts
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Pies & Pastries
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Pumpkin
Ingredients: 1 1/2
cups
gingersnap crumbs 5
tablespoons
butter,
melted
Directions:
Lightly butter a 9" pie pan.
Mix crumbs and butter thoroughly. Press with back of spoon or palm of
hand in a 9" pie plate on bottom and up the sides.
Bake at 350 degrees for 10 minutes.
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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