So, can anyone tell me if I put my freshly made filling into a frozen crust and then straight into the oven. Or should I not do this in the case of Sweet Potato Pie and jet go with freshly made crust?
If it were me, I would thaw it in the refrigerator before adding the filling. Two reasons: first, I love a crisp crust, and a frozen crust with a non-frozen filling might slow down crust baking marginally. Second reason is that I wouldn’t want to take a chance that any dairy in the custard would freeze near the cold crust. Milk separates when frozen, and that could affect the texture of the custard near the crust.
Sounds like a nice pie, hope you’ll post a pic
thank you, Julie. With that, I think I will prepare the crust, roll it out, freeze it, thaw in the refrigerator, and then put in pan. I made this pie before but did not freeze the crust. But I keep the poorest records. I am going to search the forum to see if I reported in that post what I used.