Recipe and the Pi[e] look awesome, and good job on the crust (I was gonna say well done, but it looks like just the right sort of doneness). I don't have enough occasion to make pies or biscuits in order to have flaky-crust mojo, but once I get some decent flatbread skills together, I intend to tackle biscuits and other layered pastries.
I think my favorite pie-types are not fruit pies, but "Chess Pie," (which supposedly originates from "Just Pie" spoken with a southern accent), which is just the most basic pie filling, and which can be found at the core of your recipe: eggs, sugar, flour, butter, vanilla. For me, though, Chess Pie is the beginning, and the nuts, chocolate, and bourbon-cream are certainly welcome additions!
The crust didn't hold together very well; I might have overworked it a little, or maybe added a little more water. On the upside, with this sort of pie it doesn't really matter if the crust is pieced together. It tasted pretty good.
One of the pie-eaters turns out not to like pecans, so I might try Chess Pie next time, although perhaps I will still add the chocolate. mmm.
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Tasty Pi!
I think my favorite pie-types are not fruit pies, but "Chess Pie," (which supposedly originates from "Just Pie" spoken with a southern accent), which is just the most basic pie filling, and which can be found at the core of your recipe: eggs, sugar, flour, butter, vanilla. For me, though, Chess Pie is the beginning, and the nuts, chocolate, and bourbon-cream are certainly welcome additions!
Re: Tasty Pi!
One of the pie-eaters turns out not to like pecans, so I might try Chess Pie next time, although perhaps I will still add the chocolate. mmm.