Welp, I give up. - The online computery journal thingy of a turtle
Dec. 14th, 2009
03:29 am - Welp, I give up.
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.
I wonder if a microwave could be used to precook the custard type pumpkin filling with minimal hit on the crust.
Edited at 2009-12-14 11:55 pm (UTC)
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.