1) Preheat the oven to 180ºC , with a rack in the middle.

2) In a food processor, process the crumbs, crystallized ginger, sugar and ground ginger until they're as fine as possible. Transfer the mixture to a bowl and add the melted butter. Set aside quarter cup of the crumb mixture for decorating the top of the pie.

3) Press the rest of the crumb mixture over the bottom and up the sides of a greased 23 cm deep pie pan. (A greased 20 cm springform pan gives a nicerlooking result for Frozen Lemon Pie.) Bake the crust for 10 minutes. On a separate pan or sheet of foil, at the same time, bake the quarter cup of crumbs.

4) Cool the pie shell completely before putting a cold filling. If the extra crumbs need to be crumbled, crumble them.

Makes one deep 23 cm pie shell or 20 cm springform crust.

Notes: From Ann Hodgman's BEAT THAT! COOKBOOK, 1995, Chapters Publishing Ltd., ISBN 1-881527-92-1, pages 173-174.

Typos by K. Hudson Lipin, 2. 0.25510204081633