Not exact matches
Form the crust into a disk shape, wrap tightly
in plastic wrap, and
place in the
refrigerator to rest for at least 30 minutes before rolling out to fit into a
pie pan.
Cover the
pie with crust lid or plastic wrap and
place in the freezer for 2 hours or
in the
refrigerator for 4 hours or overnight.
Place pie in the
refrigerator for 4 - 5 hours to set.
Remove the
pie and allow it to cook several minutes before
placing it
in the
refrigerator to cool overnight.
Remove
pie and
place in refrigerator for at least 2 hours.
Pour the mixture into the
pie crust and
place in the
refrigerator for at least 4 hours to set.
Place the
pie in the
refrigerator to chill for 10 - 15 minutes.
Cover the
pie crust with plastic wrap and
place it
in the
refrigerator to chill until firm, at least 30 minutes (and up to 3 days).
I like to
place it
in the
refrigerator to really firm up and cool — for that familiar pumpkin
pie texture.
4 Crimp the edges (if using a
pie plate) and
place in the
refrigerator to chill for 30 minutes.