- 1 1/2 cups gingersnap crumbs (about 26 cookies)
- 2 tablespoons sugar
- 1/3 cup butter or margarine, melted
- Stir together all ingredients. Press into bottom and up sides of a 9-inch deep-dish pieplate.
- Bake at 350° for 8 to 10 minutes. Cool on a wire rack.
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