Hi Jess! Thanks for making this recipe. I hope it tasted great!

I don't typically cover the crust for this recipe, as the filling usually covers most of it. The crust does get fairly dark after baking (because of the gingersnap cookies instead of light graham crackers).

Depending on your pie dish, if the crust edges are more exposed, you can cover them with a pie crust shield or aluminum foil to prevent burning.

Hi Betsy! Yes, almond milk should work just fine. Nut milk may alter the overall flavor and texture a bit.

I ended up freezing the cookies for three days in the freezer and they turned out just as delicious as the first time after baking!!
Thank you for all the help and the awesome recipe!!

Did you cover the crust at all? I am halfway through baking the pie and the crust is starting to smell burnt 😭

Hi Anya! Thank you so much for the sweet review. You are a sweet friend for making these egg-free cookies. 🙂

Yes, you can freeze these cookie dough balls if you want to bake them later. I recommend baking the frozen cookie dough balls within 2 months. Here is a helpful post I have on freezing cookie dough with lots of tips: https://bakedabundance.com/how-to-freeze-cookie-dough-and-bake-from-frozen/

Thanks for sharing this sweet review Amanda! I'm so happy you guys love this recipe. And made it into an eggless cookie cake?! How awesome. Thank you again!

LOVE this recipe!! We have made it sooo many times. Best one we have found. We also used it to make a cookie cake for a birthday! It turned out great! We add a little bit of salt to the top of the cookies as they are cooling and it's sooo good.

woo hoo! great to hear. thank you Sabina! enjoy 🙂