The bourbon was quite overwhelming in this recipe. I don't drink or care for bourbon, so I thought I may not care for it. Unfortunately, no one liked it at Thanksgiving (even those who drink), and they weren't thrilled that they didn't have a pecan pie. I may try again without the bourbon sometime.

Reviewed On: Nov. 26, 2006

I made this for a dinner I catered for the vegan crowd, and they really enjoyed it. I tasted it and personally did not care for it at all, but then I'm not used to eating tofu-heavy foods. Based on the rave reviews from those who do eat vegan, I definitely give this five stars.

Reviewed On: Aug. 7, 2006

I *loved* this recipe!! I made it for a dinner I catered, so I think I quadrupled the recipe. I served it fresh from the oven with vanilla ice cream (and soy ice cream). I modified it to be vegan-friendly and it was still delicious. My only complaint was that it stuck to the bottom of the pan pretty bad, but I was also using those cheap foil throw-away pans. That was probably the problem. Next time I would use my own glass pan and be sure to coat it with cooking spray. But this was really fabulous and I can't wait to make it again. Thank you!!

Reviewed On: Aug. 7, 2006