Gingersnap Crust
 
Ingredients
  • 2¾ cups (358 grams) ground gingersnap cookies
  • ¼ cup plus 3 tablespoons (99 grams) unsalted butter, melted
  • 3 tablespoons (42 grams) firmly packed light brown sugar
  • 3 tablespoons (33 grams) crystallized ginger, finely chopped
Instructions
  1. Preheat oven to 350°F (180°C).
  2. In a medium bowl, stir together all ingredients. Firmly press mixture into bottom and completely up sides of a 9-inch deep-dish pie dish.
  3. Bake for 10 to 12 minutes. Let cool completely.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/icebox-key-lime-pie/