kuvasz guy wrote on 10 Apr 2007 in rec.food.cooking

> On Apr 10, 7:46 am, "Nancy Young" > wrote:
> > I know, what could be simpler? Well, the couple I've made, while
> > successful tastewise, are a failure at coming out of the pan.
> >
> > I use 1 1/2 cups graham cracker crumbs (crushed myself),
> > 6 ounces of butter and 2 tablespoons of sugar.
> >
> > Glass Pyrex deepdish pan, unbuttered. Baked before filling.
> >
> > I made Stan's Weight Watchers lemon cream pie again, and again
> > the crust marries itself to the pan. What am I doing wrong?
> >
> > nancy
>
> I'd probably grease the pan, but then again, you know I'm a
> heretic... How about either a spring form pan and/or parchment paper?
>
> ..fred
>
>

I'm figuring it's over baking...Graham Cracker crusts contain nothing that
require cooking before eating...Usually baked to get the butter to be
absorbed better, to stiffen up the crust a bit and to get the crust a
prettier colour brown. If baked too long or too hot the sugar melts and
causes it to stick to the pan...that is my guess. And it is a guess.