How to Make It
Pre-heat your oven to 350 °F.
Remove candies like gumdrops and mints. Sprinkles and icing are fine.
Break apart the gingerbread house into small pieces. Smash it with a hammer, if you must. Do it for the sake of your food processor's well-being.
Run the pieces through the food processor. Repeat until you have 2 cups of fine crumbs.
Add the melted butter and mix well. The mixture should clump together when you scoop it up. If not, add a little more butter.
Press the mixture into a 9-inch greased pie pan. Firmly press it along the bottom and up the sides.
Bake for 10 minutes. The crust should look slightly brown and toasted.
Finally, add pie filling of your choice. I made an egg custard pie with this crust, but any kind of cream or cheesecake filling would be ah-mazing.