Ginger Pudding Pie
Silky vanilla pudding perfumed with fresh ginger in a crisp gingersnap crust.
Servings 8 slices
Ingredients
- 22 gingersnaps, finely crushed (about 1 1/2 cups crumbs)
- ⅓ cup melted butter or margarine
- 2 tablespoons sugar
- 1 package (4.6 ounces) vanilla pudding mix (not instant)
- 3 cups milk
- 1 piece (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.
