Considering how many people love this recipe, I am assuming I did something wrong. The liquid mix looked right, but when the pie was baking it formed a crack in the top just before the filling set. I cooked it a few more minutes to finish setting, but the crack filled with liquid butter. After cooling, the crack sort of went away as the puffiness of the hot pie contracted, and the butter sort of disappeared back into the pie, but the whole texture ended up all wrong. Really, really, really greasy and grainy, and flattened out, and it tastes kind of like egg and sugar. When I softened my butter at the start, I microwaved it a little and it partially melted, and I am assuming that could be the problem. So I recommend your butter to be only soft and not melted if you want to try this recipe. Other than that I cannot figure out why mine turned out so bad.
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Considering how many people love this recipe, I am assuming I did something wrong. The liquid...