My favorite men in my life, the Bassman and my Dad love Pecan Pie. After I made PWs Pecan Pie the first time, and gave it away, I wanted to make it again and this time I planned to EAT some of it myself!!
This was also my challenge to overcome my fear of making the "the crust". The crust recipe makes 3, so there's already one handy in the freezer from the first pie. I like that and the crust taste good, it's light and flaky.
One of the Sweet As Pie Cooking Club ladies said hers turned out runny. I just hope the pie I gave away wasn't runny, but I don't know for sure! PW says cook it ... and cook it some more...without burning it...until it's only slightly jiggly. Kinda high maintenance keeping a check on it while it's baking.
Using a 10 inch pie pan, the crust came just to the top, not enough to ruffle. No ruffle, less fuss. I left the foil over the edges for 40 minutes instead of the 30 minutes in her recipe, so it wouldn't brown too much while trying to bake long enough to get the jiggle out.
It baked for about 75 minutes, until the jiggle was pretty much gone.
This recipe has more sugar than my usual pecan pie recipe, maybe that's why it tends to be more jiggly. But it wasn't runny, so it turned out good.
Only a small slice for me, please. I usually eat the pecans off the top and have a bite or two of the crust so I need lots of help eating pecan pie. That's where my two favorite men come in!