Active Time

　　10 min

　　Total Time

　　1 1/4 hr

　　Sweet crackers and cookies easily transform into delicious piecrusts. Be sure to use gingersnaps for the pumpkin ginger cheesecake pie and graham crackers for the chocolate s'more pie .

　　

Ingredients

Makes enough for a 9- to 9 1/2-inch pie

　　5 tablespoons unsalted butter, melted, plus additional for greasing

　　1 1/2 cups cookie crumbs (10 graham crackers or 24 small gingersnaps; about 6 oz)

　　2 tablespoons sugar

　　1/8 teaspoon salt

　　

Special Equipment

a 9- to 9 1/2-inch pie plate (4-cup capacity)

　　

Step 1

Put oven rack in middle position and preheat oven to 350°F. Lightly butter pie plate.

　　

Step 2

Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.

　　Cook's notes:

　　• To make cookie crumbs, break up crackers or cookies into small pieces, then pulse in a food processor until finely ground. • For pumpkin ginger cheesecake pie, use 4 (not 5) tablespoons melted butter plus additional for greasing.