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Ginger Snap Crust

Source of Recipe

internet


List of Ingredients

1 3/4 cups crushed ginger snap crumbs
1/4 cup melted unsalted butter
2 tablespoons dark brown sugar
1 large egg white



Recipe

Preheat the oven to 375 degrees F.
In a bowl, combine the ginger snap crumbs, butter, and brown sugar and blend well. Transfer to a 9-inch pie pan, and press into the bottom and up the sides with your fingers. Place another 9-inch pie pan on top of the crust and press firmly to smooth and pack the crust. (Some of the crust may spill over the edges of the pan.)
Bake until golden, 10 to 15 minutes. Remove from the oven and cool. Brush the crust with the egg white. Refrigerate, tightly covered, for one hour before using, or freeze for up to 6 weeks.
Yield: 1 (9-inch) crust