Tuesday, January 26, 2010

Cookie Crumb Pie Crust

I'm giving this one a try today. I love Ginger Snaps. I think they would make a wonderful substitute for a Graham Cracker Crust.


1 8 ounce Bag of Ginger Snaps (I use Mi-Del)
2 Tablespoons Sugar
1/3 cup Butter (melted)

Put the cookies and sugar into food processor and pulse until you have fine crumbs. Then add butter and pulse until moist clumps form.

Press the crumb mixture into bottom and up the sides of a lightly greased pie plate.

Bake until golden Brown.
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