Gingersnap Cookie Crust
- 2½ cups crushed gingersnap cookies (you want the real crunchy kind - there are several commercial brands available that are surprisingly vegan if you're not concerned with refined sugar)
- ⅓ cup melted Earth Balance Buttery spread
- Blend the cookie crumbs with the melted margarine and press into a 9" pie plate.
- Bake for 10 minutes, then fill.