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Ginger Pies

soggy gingersnap/walnut cookie crust for pumpkin pie, could use suggestions for next time

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soggy gingersnap/walnut cookie crust for pumpkin pie, could use suggestions for next time

addicted2cake | Nov 16, 2011 09:34 AM

Hi everyone,

Yesterday, I made a delicious pumpkin pie with a gingersnap cookie/walnut crust. To make the crust, I used 30 silver dollar sized gingersnaps (whole grain triple ginger cookies from Whole Foods), a handful of walnuts, processed them with 4 tbsps sugar and stirred in 2 oz melted Earth Balance spread. I sprayed some Pam on the inside of a 9 1/2 inch pie plate, then patted crust into plate on bottom and up the sides. Baked at 350 degrees for 12 minutes. I then let the crust cool for a couple hours before filling with pumpkin etc.and baked pie for about an hour. I love the filling, but the crust, while very tasty, is soggy. What could I have done differently? I would like my crust to be dry with a crispy cookie texture. Thanks for your help!

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