Black Bottom Pie
Recipe by Chef Ashley Christensen of Poole’s Downtown Diner in Raleigh, North Carolina, bonappetit.com

Ground gin­ger­snap cook­ies form the crunchy crust of this pie filled with lay­ers of vanil­la and choco­late cus­tard.

8 serv­ings

Ingredients

Gingersnap Crust

6 ounces gingersnap cookies (about 24)
• 3 tablespoons unsalted butter,…