On Apr 10, 4:46 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?
>

When is it that you want to remove the crust from the pan? When I
make key lime pie the crust is much like yours but it stays in the
(aluminum) pie pan after it's baked. Then it is filled and the pie
baked again. About 12 minutes each baking time. Then I serve it from
the same pan. I've never had a wedge that stuck to the pan. -aem