yes line the pan with plastic wrap..then fold the wrap over the filling, then put in the freezer, when solid, pop out of pan, and place inside freezer bags. You will have a much longer baking time if you use the frozen pie filling. Some schools say to thaw the filling over night and then bake. But that would negate the point in freezing first in a pie pan/dish. I often just put the filling into a ziploc and freeze. Try it both ways and see, what works best for you.

I have made this one, and I can say it is pretty darn good. Coconut pie that makes its own crust. 4 eggs 1/2 cup melted butter 1 1/3 cup white sugar 1/2 cup flour 1/2 tsp salt 1/2 tsp baking powder 2 cups milk 1 cup coconut 1 tsp vanilla Preheat oven to 375 degrees. Place all the ingredients in a blender, one at a time. Blend until all mixed together.***or do as I did, whisk it until smooth. Pour mixture into a buttered deep dish 10-inch pie pan. Bake at 375 for 30-35 minutes. When done, the crust will be on the bottom.

Congratulations! Yes, I remember the impossible pumpkin pie. I haven't made any of them, but my niece did, and it was good. As for not making a good pie crust, I'm not my mom. She made wonderful pie crust. Mine tastes good, but I am terrible at rolling them out and getting them in the pie plate. A friend gave me a recipe for a no roll pie crust that is easy, and works well for me, so that is what I use. I do find that it can be a bit salty, so if I make another soon, maybe I will remember to cut the salt back a little. If you want a pie with a top crust, I just use the crumb topping like you would for apple crisp. No Roll Pie Crust 1/2 c canola oil 1/2 tsp salt 1/4 c skim milk. 1 1/2 c flour Combine all in 9" Pie pan. Stir until dough forms a loose ball. Pat out to form a crust. Fill and bake. 475F 8-10 minutes.

We have achieved the impossible! Crust has happened. I starded making my usual kind of crustless quiche/egg bake in aa pyroceram white pie plate, rather than the clear Pyrex I use for pies. I thought instead of my usual eggy rich custard, I could try Dave's no-Bisquick (because I don't have any and it's a bother to make) amended recipe. No one said it had to be a clear dish and there was no trace of a crust on the lemon I made in clear. I made Dave's custard as written, in the blender as in Glenda's recipe, and the oven 350F with convection for 50 minutes as a combo between my usual and recipes here. The filling is a diced bunch of broccolini and a couple slices of red onion diced smaller. Like I'd do for the usual, I scattered shredded cheese over the top. Pepper white cheddar. I forgot to season, but between the saltiness of the baking powder and the cheese (and perhaps the onion), plus the cheese's pepper, it didn't need it. There is plenty of salt flavor. I can definitely taste the flour, but in a good way, helping it taste like there's crust, though spread through the custard, not settled on the bottom. The bottom is nicely and evenly brown, in a way that browned eggs on their own never are, though it's as many above said, all browness but not a separate or thick layer. I’ve only eaten the tester wedge, and at cool enough to cut but not chill (i.e., just warmer than tepid, which usually isn't a good temp for flavor) but it tastes really good! A bit more like casserole than quiche, probably because of the flour. I think the lift from the large amount of baking powder is what lets it get away with only two eggs. That's fine with me, More carbs by a little, less fat by a lot, more protein could be added to the filling. Dave, I had a hard time wrapping my head around this, but it's a keeper. Thank-you. ETA: After serving this for dinner, I'd like add that the flour does seem to be a component of the "crust". Additionally, the veg floated and the batter below them baked to the consistency and flavor of custard cake. I might revert to the egg bake quiche-y stuff, but I'm sure I'll do this again, whether it forms the crust or not. It's much lighter.