I think my pie might be a disaster. ***HELP***

[ChristyMarie]

I'm making a chocolate pecan pie from Rick Bayless.

The crust wouldn't come together.
It wasn't big enough to make a nice edge and I couldn't roll it any thinner.
It cracked during baking.
The filling doesn't taste very good at the moment - way too much molasses flavor. (but I think pecan pie always tastes different after baking)
My mexican cholocate turned to dust when I went to chop it.
I thought I had Kahlua, I didn't. After a taste test of options I decided on Godiva.

And, of course, I won't know if it is awful until we cut into it tomorrow. *sigh*

********* Ok, so the darn thing should be done now. Directions say to bake "until knife inserted into center comes out clean." In a pecan pie? Really? Usually they are still wiggly, yes? This one is wiggly. Knife comes out with clear liquid on it.

Ummm....?

Top is getting VERY done.

[sugaree]

I feel for you! It's difficult being a "foodie" because people always expect so much from what you bring or serve. Sometimes it just doesn't always work out right. Here's another chocolate pecan pie recipe that is easy and very very good. Maybe you could make it as well, and serve both, saying you wanted to compare the two and see which recipe is better? Good luck tomorrow!

Chocolate Coconut Pecan Pie

1/2 cup sugar
1/3 cup (packed) golden brown sugar
1/3 cup light corn syrup
2 tablespoons unsalted butter, melted
1 1/4 teaspoons vanilla extract
Pinch of salt
3 large eggs
3/4 cup sweetened shredded coconut
3/4 cup semisweet chocolate chips
3/4 cup whole pecans
1 9-inch frozen deep-dish pie crust


Place large baking sheet on oven rack and preheat to 350 degrees.

Whisk sugar, brown sugar, corn syrup, melted butter, vanilla extract and salt in large bowl to blend. Whisk in eggs. Stir in shredded coconut, chocolate chips and pecans.

Pour filling into frozen pie crust. Place pie on baking sheet in oven. Bake until crust is golden brown and filling is set in center, about 40 minutes.

Transfer pie to rack and cool slightly. Serve warm, preferably with vanilla ice cream.

[avariell]

I am sure it will taste great - just load it up with chocolate and whipped cream.
<<<hugs>>>

[ljt2r]

First, to make you feel better, my tart crust cracked and I also had trouble getting it up the sides (seriously? Why aren't crust recipes written a little too big for those of us with these issues?), leading to my caramel problem. However, I am with Josie--and it is my solution too --put chocolate shavings everywhere with loads of whipped cream. It will be fine.

Wish I could help other than to sympathize but I know nothing about pecan pie. Do you tweet? Rick Bayless is on twitter and is very responsive to questions if he is checking twitter.

[sneezles]

Originally Posted by ljt2r

Why aren't crust recipes written a little too big for those of us with these issues?)

That's why I use a recipe that makes enough for 4 large crusts, gets made with the stand mixer, and is so very easy to work.

[yasicat]

I agree with previous comments - it's pretty hard to make pie inedible, especially if you add in lots of whipped cream, etc. If you are really freaked out about it though, I would just make another dessert - maybe a chocolate pecan pie off of epicurious where you can read through reviews. I've done that before - I'm sure it's overkill, but if I'm worried that something didn't turn out, sometimes I'd rather not serve it. But honestly, I'm sure it will turn out just fine. Good luck!

[ljt2r]

Originally Posted by sneezles

That's why I use a recipe that makes enough for 4 large crusts, gets made with the stand mixer, and is so very easy to work.

Very smart of you. If I ever make a pie again I will do that. My single attempt at a completely from scratch dessert pie (Regan Daley's pumpkin sweet potato pie) was a complete success--but I spent way long than I needed to cursing and stressing over the darn dough fitting.

[ChristyMarie]

Well luckily no one is coming over, just us so if worse comes to worse I can whip up brownies.

I finally took it out - firm but still a bit gooey on the knife. But clear gooey so who knows.