On Sat, 9 Sep 2006 14:48:58 -0700, kitamun >
wrote:

>--
>
>Hello Everyone:
>
>I am baking a sweet potato pie right now. It contains more filling than
>normal by about 50%. My normal baking time is one hour, but this "deep
>dish" specimen is not properly set after one hour and the internal
>temperature is 150 degrees Fahrenheit.
>
>My question to the group is what range of internal temperatures of a
>sweet potato or pumpkin pie is correct?

Internal temperature doesn't matter to a pie - it doesn't have a whole
lot of germs in it... the best way to tell if it's cooked is to gently
jiggle the oven rack and see if it moves... if it doesn't then stick a
skewer in it and if the skewer comes out covered in goopy pie-stuff
then it needs to cook some more!

Deep-dish pies take a lot longer to bake than shallow ones because the
heat has to penetrate through ALL the filling and set it all up
nicely...