Ginny Sher wrote:
>
> I used a 9" glass pie pan. The crust filled up the pan about 90% of
> the way. It was a little thin at the top, which may have caused the
> pecan part of the recipe to stick when it baked. I had to discard a
> little of the pecan filling due to lack of room.
>

I haven't been following, but did you do this part to the crust: "Divide
into two parts. If making a single crust pie, refrigerate or freeze
one portion for another pie." If not, that could explain why you had so
much crust.

> Anyway, it looks great, smells great, even tastes great but it was
> really thin with too much liquid, not enough gel for the pecan part.
> So, it doesn't really "look" great and since I'm serving it as a
> birthday dessert, I'd really like it to look perfect. I'm gonna try
> another one today, but any ideas as to what I did wrong?
>

Maybe use a deep-dish pan??


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