No Bake Gingersnap Cream Pie

No Bake Gingersnap Cream Pie Gingersnap Crust 1 1/2 cups finely crushed gingersnaps 1/2 cup Granulated Sugar 1/2 cup unsalted butter, melted Cream Filling 1/2 cup unsalted butter, melted 1/2 cup Fine Granulated Sugar 5 tablespoons flour 1/4 teaspoon salt 2 cups milk 1 tablespoon unsalted butter 2 egg yolks, slightly beaten 1 tablespoon unsalted butter 1 teaspoon vanilla Garnish Crème Chantilly Mix gingersnap crust ingredients together. Reserve 1/4 cup for top of pie. Firmly press remainder into bottom and sides of a well-greased 9-inch pie plate. Make sure crust is densely packed. Chill while preparing the filling.1 In top of a double boiler, mix 1/2 cup sugar, flour, and salt. Gradually stir in milk. Cook over hot water stirring occasionally until thickened. Cover and cook for 10 minutes.2 In a small bowl, combine 1 tablespoon butter and egg yolks. Pour a small amount of the hot milk mixture into the bowl with butter/egg mixture. Mix, then pour mixture back into double boiler. Cook for 2 minutes.3 Remove from heat and stir in 1 tablespoon butter and vanilla. Cool, stirring occasionally. Pour into chilled crust and chill in refrigerator for 3-4 hours.4 Just before serving, sprinkle with reserved gingersnap crumbs and garnish with crème Chantilly, if desired.