1piece (3 inches)fresh gingerroot, peeled and sliced into nine 1/4-inch slices
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.
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