Cookie Crumb Crust


1 3/4 cups cookie crumbs (14 whole graham crackers or 55 vanilla wafers or 35 small gingersnaps)
1/4 cup sugar
Pinch of salt
1 stick unsalted butter, melted


Preheat oven to 350°. Combine crumbs, sugar and salt. Add butter and stir with a fork until evenly moistened. Transfer mixture to pie pan. Press into bottom and up side. Freeze 5 minutes.

Bake pie shell about 7 minutes. Remove from oven and cool. Chill in refrigerator for 10 minutes before filling with cream.