I think I'm just going to have to start ordering my pies.......I have the worst luck with them.
I made 2 pumpkin pies and I remembered last year the crust at the edges in areas became very dark. This year I covered the edges of the crust with aluminum foil after baking for 15 minutes at 425 degrees. I then lowered the heat to 350 degrees for 45 minutes. Well the edges came out nicely....but the stinking aluminum foil stuck to some areas of the pumpkin filling and ruined the presentation..........errrrr
I made 2 chocolate and one turned out pretty nice and the other some of the edge got a little darker than I wanted. Didn't think I'd have to put any alum. foil on it as it was only going to be in the oven about 9 minutes......errrrr
Oh well.....I'll just pipe on whipped cream on the pumpkin pies to cover up my boo boos. As for the chocolate.....I just cute off the areas that were too done......those pies never last anyway. Between my boys they'll be gone before I can blink.