There's an egg in the bottom layer, but it doesn't seem to get cooked in anyway - is that correct? I tried this recipe with a simple graham cracker crust for the bottom layer, and it tasted great, but it crumbled all over the place. I'd love to make it again, but I need to know how to improve the bottom layer without using a raw egg. Can anyone clarify or otherwise help? It's a great recipe otherwise.
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