On Fri, 19 Nov 2004 04:47:44 GMT, Sheryl Rosen
> scribbled some thoughts:


>Am making a pecan pie for Thanksgiving.
>
>I like the recipe on the Karo Syrup bottle and usually use that one, but I
>have noticed the few times I've made pecan pie, the filling actually soaks
>through the bottom crust and often this causes the pie to fuse to the bottom
>of the pan.
>
>It tastes great, but it makes a mess.
>
>How do you prevent the sugar custard from soaking into the crust?
>
>I'm looking for the crust to actually be crust....a distinct layer that
>separates the filling from the pan.
>
>Any pecan pie bakers out there who can share their tried and true secret
>with me?
>
>Thanks
>Sheryl


This may be work a try, give the crust a light coating of
oil then add the custard. The same time of scenario is used
with pizza to keep the crust from getting soggy with grease,
especially when you have a Sausage Bacon Anchovie Jalepe¤o
pepper pizza.

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