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  • 30 hard crisp gingersnap cookies (about 1 1/2 cups crumbs)
  • 2 tablespoons sugar
  • 4 tablespoons melted butter


  1. Preheat oven to 350F.
  2. Combine cookies and sugar in the bowl of a food processor and process until fine crumbs form. Transfer to a bowl. Stir in butter and mix until well blended. Press into the bottom and up the sides of a 9-inch glass pie pan. Bake 5 minutes; remove from oven and let cool.
Recipe by David Bonom.

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The recipe was originally published as Gingersnap Crust on

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