Graham Cracker Crust

Baking By momma2g2b

momma2g2b Posted 16 Sep 2013 , 2:08pm
post #1 of 1

Good morning everyone!

 

I have a question for you all...  I have a large order for this weekend and I'm trying to get as much done as I can ahead of time. One of the flavors I'm making is pumpkin pie with a graham cracker crust.  Typical crust with g.c. crumbs and butter, baked in the oven for a bit in the bottom of the cupcake liners. My question is this, do you think I can make those now and put them in the freezer? Or do you think when I take them out it will be soggy?

 

Thanks in advance for any and all advice, it's much appreciated!

 

Caroline

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