On Sat, 12 Mar 2005 08:05:16 +0900, "Rona Y."
> wrote:

>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??

Actually, the amount of crust was too little, not too much. This crust
is more like a crumb than a pastry type. Yeah, I think I need a
deeper pie pan and also need to increase the crust recipe by 1 1/2
times. I was going to make another one tonight, but my dinner party
tomorrow is starting to overwhelm me and I don't want another boo-boo,
so I made a peanut butter cup cheesecake instead. I'll try the pecan
cheesecake recipe another time.

Ginny