Help making Montgomery Pie layer properly When it comes to "putting the pie together" before baking, the recipe handed down by my great aunt states to pour liquid in bottom of uncooked pie shell, THEN "spread" topping on top of pie.

How in the world is this possible? You cannot physically "spread" batter on top of a liquid. I've tried everything. The end result is still a "swirled" effect, when it's supposed to have a "cakey" top and "moist" bottom. I've followed the recipe to a "T", and 5 times now, same result.

I'm lost. Any takers? Yes, I would like to ask my great aunt but she passed away years ago.
It may be that there is an unwritten/lost step of putting the pie in the oven for long enough to just set the liquid, before the topping is spread. That's certainly how I do lemon or lime custard pies with a topping.