8 ounce broken gingersnap cookies ½ cup salted pistachio nuts 1 tablespoon packed brown sugar 6 tablespoon butter, melted
Spice up your whipped cream by adding 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cinnamon. Out of pistachios? Use almonds (or your favorite nut) instead. Go nuts: Chop 1/2 cup pecans and sprinkle on top of pie for an extra nutty finish.
