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2
out of 5
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AHH!!,
December 24, 2008
By colto
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"Have to say I am somewhat disappointed in this recipe--a first for me because I follow Chef John's foodwish site and have never ever been disappointed in anything he shows and I have followed many of his recipes with nothing short of great success. But I would guess that something is amiss with the portions or directions, or the baking gods just do not like me today. I've made pecan pies and similar sugar pies before, but this one did not set and bubbled about a 1/4 cup of havoc all over the place after 5 minutes in the oven. Fortunately I had it in a low sheet pan which caught it or my oven would be coated. The only deviation from what was printed that I did was to use half pecans and half walnuts. Pie bubbled over HUGELY moreso then I have ever seen--perhaps a 9inch deep dish crust should be suggested instead of a regular 9inch but even then it would not have helped my situation. I would almost suggest a 12inch would work better.
Pie filling even after 50 minutes at 350 did not set--a gooey liquid nut-soup, unless that is what its supposed to be. The Taste is good and would be great had it set right--but I am guessing something in the portions is not right for it to stay so soupy. I would ask Chef John double check things for a missprint possibly in the portions / ? I never get dissuaded by one bad turn out as it could be me or a simple mistake--so I will try this pie again with a deeper 9inch or 12inch crust. Chef John is a great chef who shares so much flavorful expertise, so it pains me to be the first to review this without glowing commentary I expected."
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2 of 3 people found this review helpful.
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