re: After 47 years on this earth I changed the standard Karo Pecan Pie recipe my granny made

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Going to try this, thanks. Did you blind bake the crust, or fill it raw?

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I use frozen crusts and just fill it raw. THe wife is industrious enough to make her own crust and blind bakes it. But usually has to cover the crust towards the end to keep from burning it.

Reminds me I once read to start the pie at a higher temperature for 10-15 minutes then drop the temps for a better crust but I never tried it.

ETA: After doing some internet reading now I'm motivated to try blind baking a crust for my next one. Actuall par baking. 425 for 10-15 with weights, take out weights and bakes for 2 more. So it's 1/2 cooked not fully cooked.