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Welp, I give up. - The online computery journal thingy of a turtle

Dec. 14th, 2009

03:29 am - Welp, I give up.

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Clearly, a pumpkin pie in a graham-cracker crust was not meant to be. The pie is barely done, but the crust is overdone. Obvious, really; graham-cracker crusts are meant for chilled pies such as Key lime, and of course cheesecake. Ah well.

The crust is not too burnt at least; it's edible, or I can scrape the filling out like a rind fruit with my spoon and throw the crust away.


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Date:December 14th, 2009 08:38 am (UTC)
I've seen it done (not by me), but it's not easy to get the right balance.

I wonder if a microwave could be used to precook the custard type pumpkin filling with minimal hit on the crust.
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[User Picture]
Date:December 14th, 2009 11:01 pm (UTC)
That must be what I was thinking of. I'll have to try making that sometime.
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Date:December 14th, 2009 02:56 pm (UTC)
One technique I've seen with other recipes (especially puddings) is to set the pan in a casserole dish, and add water to the dish until it's just below the lip of the pan...the water won't exceed 212 degrees until it all boils off, so it keeps the outside where the crust is cooler than the filling. You can also cover the edges of the crust with aluminum foil so it doesn't get direct heat.

Edited at 2009-12-14 11:55 pm (UTC)
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Date:December 18th, 2009 01:56 am (UTC)
What all did you put into the crust? Or was this one of the pre-made crusts from the store?

In a cheesecake graham cracker crust, you add sugar and butter to the graham crackers to give it more structure when it bakes, and you bake the crust first at higher temperature to make it set, then add the filling and bake it the rest of the way. More butter to make it stick together might be the solution.
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