If by quiche tin you mean one of those metal tins with fluted sides and removable base, then yes it will work great for a pecan pie. A tip for taking it out of the tin - sit the base over an upside down bowl that is narrower than the tin. Then gently ease the side off. You can then either put the pie with the metal base still there onto a serving plate, or, if you are brave, use a flat spatula to gently lift it and slide onto serving plate.
Comment on Daily Discussion Thread: 🥥🍦🥛Monday, 23 December, 2024
Ntcc661@aussie.zone 2 days ago
Seeking advice from those who cook here…
I’m making a pecan pie. It’s a great recipe that I last made around 15 years ago when I owned a pie dish.
I no longer own the pie dish. I own a quiche tin with a loose base (that I last used maybe 20 years ago). I should really cook more.
- Should I cook my pecan pie in the quiche tin? I’m thinking it’ll turn out alright.
- Should I be able to remove pecan pie once cooled? This is my area of unknown.
I just want to avoid buying a replacement pie dish. I need to make 2 pecan pies (stupid promises were made).
SituationCake@aussie.zone 2 days ago
Ntcc661@aussie.zone 1 day ago
Thanks for that. Looking forward to making it this morning.
Seagoon_@aussie.zone 2 days ago
Line with one big piece of foil.
Ntcc661@aussie.zone 2 days ago
The tin is thinner than my old pie dish. Foil then baking paper?
Thank you for the suggestion.
TheWitchofThornbury@aussie.zone 2 days ago
Should work. Lining the sides and base with baking paper might be a good idea. Certainly the quiche tin will need to be greased well with butter. Lining will even out the heat transfer as well as making the pie easier to remove when done. Be generous with the height of the pastry, as the different shape may affect how the filling cooks.
Ntcc661@aussie.zone 2 days ago
This is great and very appreciated. Thank you!