Gingersnap Crust

Ingredients

1 1/2 cups gingersnap crumbs (about 24 cookies)
1/4 cup Roberts Butter, melted

Preparation

Mix ingredients together well, reserving small amount for garnish, if desired. Press mixture firmly and evenly into a 9 inch pie pan. Bake at 350° for 10 minutes, or as directed in recipe. Cool before filling.

Yield: 1-9 inch crust

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.