Gingersnap Cookie Crust

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  • 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


  1. Blend the cookie crumbs with the melted margarine and press into a 9" pie plate.
  2. Bake for 10 minutes, then fill.