Gingersnap Crust

Recipe from


Ingredients

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

Preparation

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

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

Note:

September 2001