When making a pecan pie- do you bake the pie crust before adding the filling?

Answer 1

No, if you do that, the crust will burn while baking the rest of it.

Answer 2

None that I ever baked did.
Pecan Pie Recipe
2 eggs, slightly beaten
1 cup light corn syrup
1/4 cup brown sugar
1 Tbsp molasses
2 Tbsp melted butter
2 Tbsp flour
1/4 teaspoon salt
1 teaspoon vanilla
1 1/4 cups pecans, coarsely chopped
1 9-inch pie shell, chilled for an hour if freshly made, defrosted for 10 minutes if frozen. (See pie crust recipes.)
1 Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie.
2 Bake at 375°F for 45-50 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.
3 Remove from oven and let cool completely.
Serves 8.

Answer 3

Pour the can of pie filling into an empty crust, maximum appropriate w/ yet another crust, crimp the sides, poke a hollow or 2 in the main appropriate to enable loose steam, and bake till crust is golden brown.

Answer 4

I am a former chef and it does help you if a soogy crust is not your thing, not fully baked a short 5-10 minutes in the oven with a few beans or rice in a piece of waxed paper or parchment.

I also warm the butter and syrup a bit not hot, but mixing them with the brown sugar, flour, vanilla and the pecans, I use the chopped one's for a bit of a elevation, and halves or whole ones for the topping. I start it out higher and lower it to set the filling.

Not hot, 375 d F for 20 minutes and 325 d F for 45 minutes more to finish it off.

Answer 5

NO. Fill it then bake. You will probably have to cover the curst the last few minutes of baking to keep it from getting too dark.

Answer 6

YES YOU DO BECAUSE I HAVE MADE ONE MY SELF AND IT WAS GOOD.

Answer 7

simply answer no. :)

Answer 8

no you do not.