No Bake Gingersnap Cream Pie

Products Used

Ingredients

Mix gingersnap crust ingredients together. Reserve 1/4 cup for top of pie. Firmly press remainder into bottom and sides of a well-greased 9-inch pie plate. Make sure crust is densely packed. Chill while preparing the filling.
In top of a double boiler, mix 1/2 cup sugar, flour, and salt. Gradually stir in milk. Cook over hot water stirring occasionally until thickened. Cover and cook for 10 minutes.
In a small bowl, combine 1 tablespoon butter and egg yolks. Pour a small amount of the hot milk mixture into the bowl with butter/egg mixture. Mix, then pour mixture back into double boiler. Cook for 2 minutes.
Remove from heat and stir in 1 tablespoon butter and vanilla. Cool, stirring occasionally. Pour into chilled crust and chill in refrigerator for 3-4 hours.
Just before serving, sprinkle with reserved gingersnap crumbs and garnish with crème Chantilly, if desired.

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