On Wednesday, July 1, 2015 at 10:59:34 PM UTC-7, wrote:
> I'm making a recipe I've done a few times with great success, to take to a July
> 4th picnic.
>
> It's called Chocolate Truffle pie. Very simple and easy to make.
>
> In the past, I've used 9" Pyrex pie plates. For the picnic, I'd like to use
> disposable aluminum pie plates so I don't have to retrieve them later and also
> to cut down on weight.
>
> My question is, will I have to adjust cooking time going from glass to aluminum?
> Thanks. And here's the recipe:
>
> ----------------------------------------------------------------------------------------------------------------------------------------
>
> Ingredients:
>
> 2-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (10 oz.), broken into
> pieces
> 1/2 cup whipping cream
> 4 eggs
> 1/2 cup sugar
> 1/4 cup flour
> 1 cup thawed COOL WHIP Whipped Topping
>
> Directions:
>
> HEAT oven to 325°F.
>
> MICROWAVE chocolate and cream in microwaveable bowl on HIGH 2 min. or until
> chocolate is almost melted; stir until completely melted. Cool.
>
> WHISK in eggs, sugar and flour. Pour into 9-inch pie plate sprayed with cooking
> spray.
>
> BAKE 35 min. or until edge of pie is puffed but center is still slightly soft;
> cool. Serve topped with COOL WHIP.

Probably. Glass is a heat insulator, while aluminum is an excellent
heat conductor. I find different baking times for glass vs. shiny
aluminum vs darkened aluminum.

How do you test for "doneness" now?