Question for bakers

ReenieHJ

I've decided to bake a Maple Cream Pie for Christmas but want to use a graham cracker crust instead of the traditional pastry crust. Is that going to work out without getting soggy? I'll be making it a day ahead.
Thanks for any help!!

BarbaraHelen2013

Not knowing exactly what a Maple Cream Pie is I can’t be 100% sure, but I don’t see why it would be an issue!

I’m assuming that the filling sets somehow, like a cheesecake or a lemon meringue filling etc?

Should be perfectly fine. I always prebake a digestive or other crushed biscuit crust (ginger snap, Oreo, biscoff, etc) anyway. I’ve used biscuit crusts for both set and baked cheesecakes, lemon pie, chocolate ganache tarts and the base remains perfect long after the filling is getting a little sub par!

missysippy930

BarbaraHelen2013 wrote: »

Not knowing exactly what a Maple Cream Pie is I can’t be 100% sure, but I don’t see why it would be an issue!

I’m assuming that the filling sets somehow, like a cheesecake or a lemon meringue filling etc?

Should be perfectly fine. I always prebake a digestive or other crushed biscuit crust (ginger snap, Oreo, biscoff, etc) anyway. I’ve used biscuit crusts for both set and baked cheesecakes, lemon pie, chocolate ganache tarts and the base remains perfect long after the filling is getting a little sub par!

Agree 100% with this. Blind baking and/or prebaking pie crust helps prevent soggy bottoms.

aokoye

While I rarely, if ever, use graham cracker crusts logically you could make this work. Blind bake it, let it cool completely, brush it with egg white, and bake it again for 5-10min. There's a post about this on Baking Bites as well https://bakingbites.com/2010/04/how-to-keep-a-graham-cracker-crust-from-getting-soggy/

ReenieHJ

Thanks!!