Gingersnap Crust

• 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

1. Preheat the oven to 325F.
2. Put the crumbs in a small bowl and stir in the sugar.
3. Pour the melted butter over the crumbs and mix thoroughly.
4. Press the mixture evenly into a 9-inch pie plate.
5. Bake for 5 to 6 minutes, until slightly darker, then cool on a wire rack for at least 30 minutes before filling.
6. This crust can be made a day ahead and stored in the refrigerator.

gingersnap crumbs, graham cracker crumbs, sugar, unsalted butter

Taken from www.epicurious.com/recipes/food/views/gingersnap-crust-390027 (may not work)