zxcvbob wrote:

>
>
> Hint: if you partially cook the filling, you need to reduce the cooking
> time by about half. IIRC, you said you cooked the JOC pie the full 40
> minutes after having poured the filling in hot. The pie is done when it
> just starts to "poof".

But if you partially cook the crust you usually need to poke holes into it to
stop it from popping up, and then the filling will run through the holes. Will
pie weights lone stop it from rising?