On Nov 21, 1:58 pm, Goomba38 > wrote:
> Jason Tinling wrote:
> > I spread an ounce or so of melted semi-sweet chocolate in the bottom
> > of my pumpkin pie crusts...seeing if it can be an effective soggy
> > crust preventer. And if it can't, it's chocolate!
>
> LOL.... that's the spirit!! )

Post-event, it worked great. The crusts were nice and flaky and
tender, not soggy at all, even cooked 2 days before serving. Pies
need to warm a bit at room temp to soften the chocolate, or it's a bit
firm for fork cutting.