CRUST: Heat oven to 35 degrees.
Mix the gingersnap and graham cracker crumbs together with the margarine.
Light coat a nonstick 1 inch pie pan with with nonstick spray.
Press crumb mixture into bottom of pie pan and bake for 7 minutes.
(Crust will be partially baked.) Let cool on a wire rack.
Leave oven on.
PIE: Whish together all pie ingredients until well blended.
Pour mixture into the partially baked pie crust.
Bake for 4 to 5 minutes more, or until center of pie does not jiggle when you put on oven mitt and gently shake the pan.
Let pie cool on a wire rack. Carefully cut 1 wedges and serve.
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