we wrapped each sub-pie-assembly in saran wrap to make it easier to transport and put together. the saran wrap was cut off once the pies were in place and ready to be served. there was surprisingly little slump; the layer of pecans and crystallized sugar did well to hold in the gooey interior. on whole the pie consistency was judged to be far better than that of the fractal pie, probably due to the deeper pans and more controlled cooking process.
I had the same thought, so I searched. ;)