Pie Update
Jun. 27th, 2009 09:41 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ruOKAY. I had a slice of the pie after it had chilled nice and proper (I tried having some last night, but apparently got too impatient and tried to eat it when it was still kinda liquidy), and oh my god you guys. It's like a chess pie that's being brought up on allegations for steroid use. It is HOLY COW RICH. What really makes it soar is a scoop of cool whip on top, which tempers the intensity of the flavor down to a manageable level and turns it into ooey gooey deliciousness. I do wonder, however, what it would be like with other liquors, though. Like creme de menthe. I wonder how that would hold up against the molasses. Hmmm.
I think the baking time needs to be fooled with, though, as it appears the edges started to burn before the timer dinged. So I'm thinking it needs to be baked at a lower temperature for a longer period of time. It also makes more batter than a standard pie crust can hold. When I do this again, I'm going to try using a larger pie crust. It means I'll have to use a plain graham cracker crust, but I think it can stand up to it.
I think the baking time needs to be fooled with, though, as it appears the edges started to burn before the timer dinged. So I'm thinking it needs to be baked at a lower temperature for a longer period of time. It also makes more batter than a standard pie crust can hold. When I do this again, I'm going to try using a larger pie crust. It means I'll have to use a plain graham cracker crust, but I think it can stand up to it.