Buttermilk Pie With Gingersnap Crumb Crust

• 3/4 cup sugar
• 1 tablespoon margarine
• 1 egg
• 2 egg whites
• 3 tablespoons flour
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1/2 cup graham cracker crumbs
• 1/2 cup gingersnap crumbs
• 2 tablespoons margarine

1. Preheat oven to 350u0b0F.
2. Make pie crust, using 8 inch pie pan, do not bake.
3. Mix sugar and margarine in medium bowl until blended; beat in egg whites and egg.
4. Stir in flour, salt, and buttermilk until well blended.
5. Pour filling into prepared crust, bake 40 minutes or until sharp knife inserted near center comes out clean.
6. Sprinkle with nutmeg and serve warm or chilled.
7. Combine graham crumbs, gingersnap crumbs, and margarine in 8 or 9 inch pie pan, pat mixture evenly on bottom and side of pan.
8. Bake 8 to 10 minutes or until edge of crust is lightly browned.
9. Cool on wire rack.

sugar, margarine, egg, egg whites, flour, salt, buttermilk, graham cracker crumbs, gingersnap crumbs, margarine

Taken from www.food.com/recipe/buttermilk-pie-with-gingersnap-crumb-crust-45 (may not work)