This has become a favorite in my house! I have combined all of the suggestions from other reviews and come up with the following "tweaks" to complete perfection for our tastes. A couple of noteworthy thoughts before proceeding:
*Do NOT double this recipe to try to make a deep-dish pie. I did this and the pie simply will not set unless it bakes for hours! Then the texture is just not good and the crust will be ruined. The recipe is perfect for a regular 9 inch dish. If you need more servings, make more pies, not a deep-dish!
*Be certain not to melt butter completely. It needs to be "chunky" when mixing into the sugars.
*Slightly beat the eggs and add to the mixture LAST. I always use extra large or jumbo sized eggs. The size of the eggs, especially when baking, will often make all the difference in consistency and moistness.
*Mix at LEAST 5 minutes. You cannot over-mix this recipe, so turn on your Kitchenaid with paddle attachment and blend away while you prepare the crusts! It is crucial to mix long enough!
*To make a chocolate pecan pie, which is amazing, add 1/2-3/4 cup coarsely chopped pecans to mixture, then cover the top with whole pecans (to your preference as to "nuttiness" and presentation). This variation is to die for!
*I use the "No Fail Pie Crust" from this site, if making everything from scratch. It is fantastic and compliments any pie!
*Be sure to cover the edges of your crust during the final phase of baking (the last 15-30 mins) to prevent over bak
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This has become a favorite in my house! I have combined all of the suggestions from other...