Hi Nicole, I'm sorry we weren't able to respond to your question in a more timely fashion. We hope your pie baking went beautifully and you had a very Happy Thanksgiving! For future reference, it should work fine to continue to toast your sugar (after it has cooled) during the second round of blind baking. Just be sure to prebake your pie crusts at 325°F so the sugar doesn't melt. I think Pecan Pie could be the type of recipe where the nuanced flavor of toasted sugar is likely to get lost, but if you decided to experiment, let us know how it went! 

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