30 Gingersnap Cookies
1/4 cup sweetened shredded coconut
5 TBS. melted butter
Directions. Process the gingersnaps in a food processor until fine. Add to a bowl along with the coconut and melted butter. Mix until combined. Press firmly into the bottom and the sides of a 9 inch pie pan. Bake for 10 minutes on 350 degrees and let cool completely.
This crust pairs nicely with a banana cream, coconut cream, or lime pie.
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