Hello!
This blog post talks about shaping the crust in the pan, then toasting the pecans, then making the filling and pouring it into a baked pie shell. But nowhere does it say to prebake the pie shell, at what temp, and how long. Did I miss that? And the pictures do not seem to show a pre-baked pie shell, the filling looks to be in an unbaked pie shell. Which way is it? I can imagine how brown or burnt the pie crust edges would be after baking it twice.
Thanks! Nancy

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