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Gingersnap Crust

Yield Makes 1 (9-inch) crust


  • 3/4 cup flaked coconut, toasted
  • 18 gingersnap cookies, crumbled
  • 3 tablespoons unsalted butter, melted

How to Make It

  1. Stir together all ingredients. Press into bottom and up sides of a 9-inch pieplate.

  2. Bake at 350° for 8 minutes. Cool on a wire rack.