I baked it on a 10 x 13 cookie sheet with sides & it barely fit when I pressed the crust really hard in the middle and sides to make a well for the pecan filling. Per other reviewers, I lined my pan with the new nonstick foil before pressing the crust in & it worked perfectly! I used 3 C. of pecan halves instead of 2.5 C. chopped, used half brown sugar instead of white (in both the crust and topping) & 1/2 cup of Thick n Rich real maple syrup (hard to get a hold of, but they use invert maple sugar which makes it almost as thick as corn syrup)to replace 1/2 cup of corn syrup. (You could probably get away with regular real maple syrup but I used Splenda brown for the brown sugar in the filling and was afraid I might not have enough stickiness if I used thin syrup.) I had watched a Test Kitchen episode where their final product contained maple syrup and brown sugar, hence my substitutions. I'm diabetic so that's why I replaced some of the sugar with Splenda.
Anyway, I baked it about 45 minutes in a cooler (325 degree) oven until it was no longer jiggly. However, I did take it immediately to a super-cold surface in the garage (which serves as our secondary refrigerator in the winter.) It was about 40 degrees out there, so it didn't continue to cook much. Once cooled I stored it in the house at room temp because if you served it cold you might crack a tooth! :)
The flavor was excellent! The flavor, texture and appearance were all quite lovely.
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I baked it on a 10 x 13 cookie sheet with sides & it barely fit when I...