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**tipokotap** · 11-25-2009, 11:22 PM

I'm trying a LC pumpkin pie tomorrow...using a "crustless recipe" so I am kind of unsure about the "pre-baked" pie shell for the custard. My pie shell recipe (flax, almond meal) is for a cold coconut creme pie, not something that has to be "baked."

I think I'll bake it ALMOST thru, cool, and then add the filling and bake again. However I won't press the crust to come up and over the rim like with a regular crust (to avoid charring.) I will use a glass 9" pie plate. Probably simpler to follow the recipe for the crustless, but I am adventurous!

If it a total disaster, I only have my son over so we can just eat the custard part and no one cares. We're easy. No critics here. Still, any suggestions?

Toni

11-25-2009, 11:22 PM	#15
tipokotap Join Date Oct 2005 Posts 735 Senior Member	I'm trying a LC pumpkin pie tomorrow...using a "crustless recipe" so I am kind of unsure about the "pre-baked" pie shell for the custard. My pie shell recipe (flax, almond meal) is for a cold coconut creme pie, not something that has to be "baked." I think I'll bake it ALMOST thru, cool, and then add the filling and bake again. However I won't press the crust to come up and over the rim like with a regular crust (to avoid charring.) I will use a glass 9" pie plate. Probably simpler to follow the recipe for the crustless, but I am adventurous! If it a total disaster, I only have my son over so we can just eat the custard part and no one cares. We're easy. No critics here. Still, any suggestions? Toni
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