Gingersnap Cookie Crumb Pie Crust - cooking recipe

Ingredients

36 gingersnap cookies, pulverized (about 2 cups)
1/4 cup butter, melted
2 tablespoons brown sugar
1 egg white (optional)

Preparation

Preheat the oven to 375 degrees.
Pulverize the ginger snap cookies in a food processor if you have one, if not, you can crush them with a rolling pin.
Combine the first three ingredients and mix well.
Using your fingers, press the mixture into the bottom and up the sides of a 9 inch pie pan.
To smooth and pack the crust, place another 9-inch pie pan down into the crust (as if you are stacking the pans) and press firmly.
Brush the crust with egg white. (optional).
Bake about 10 minutes at 375\u00b0 or less. Watch closely as you do NOT want to overcook this crust.
Remove from the oven and cool before filling.
Goes great with my Super Easy Pumpkin Spice Dip recipe, or any pumpkin, sweet potato, or key lime pie that does not require baking.