Ginger Pudding Pie
Silky vanilla pudding perfumed with fresh ginger in a crisp gingersnap crust.
Instructions
- Preheat oven to 350°F. Mix gingersnap crumbs, melted butter, and sugar. Press onto the bottom and up the sides of a 9-inch pie plate. Bake 8 minutes. Cool completely.
- Bring milk just to a boil in a saucepan. Remove from heat and add ginger slices. Cover and steep 30 minutes. Strain out the ginger.
- Return milk to heat and add pudding mix. Stirring constantly over medium heat, bring to a full boil.
- Remove from heat and pour into the prepared pie shell. Chill at least 3 hours before serving.
