charlie, I went to epicurious to look your recipe up as I always like to browse any reviews that have been posted before trying out new recipes, and I noticed there's a discrepancy between the amounts of sugar listed in their recipe vs. your recipe. You have 1 cup sugar in the filling, and BA/epicurious has 1/2 cup sugar. Did you increase yours on purpose to improve the original recipe, or is the 1 cup amount a typo? My crust came out beautifully and is cooling on the counter so I'll check back here in a bit to see if you (or anyone else) has noticed and maybe already corrected this somewhere within the forum that I am missing. Thanks, wigs
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ISO: ISO charlie: Have started making your Caramel-Pecan Black Bottom Pie REC and have a ?
- Thread starter wigs
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Read your PM and inside are revisions I made and why==>
I compared your pie recipe custard amounts to others that I could find that were similar so I used the 1/2 cup sugar called for in yours which is what the recipe version at 'epicurious' also called for.
And if you look at the recipe that is posted at epicurious.com, I don't believe it is right on the 1/4 tsp cornstarch, but it is supposed to be 1/4 tsp. SALT as yours says. The salt made a lot more sense to me in the filling instead of the 2 different amounts of cornstarch listed at Epicurious so I put in 3 Tbsp cornstarch and 1/4 tsp salt.
One of the reviews at 'epicurious' suggested bumping the sugar in the caramel up to 1 cup (original amount in both recipe versions was 2/3 cup) because that poster said the caramel would turn out with a smoother consistency so I cross-referenced that idea in a couple other cookbooks, and it didn't look amiss. I decided since I had perhaps erroneously decreased the amount of the sugar in the filling, I would bump it up a bit in the caramel and then keep all fingers & toes crossed that my final dessert didn't turn out overly sweet, which is exactly the assurance the 'epicurious' reviewer from Berkeley, CA, had made.
BTW, I never even got to taste your recipe/my pie at my pitch-in last night! I cut it into tiny slivers (18 in all), and they disappeared in less than 10 minutes. I was told the pie was delicious and not too sweet (and that came from several other good cooks whose opinions I trust). So I will be making this dessert again with the above alterations for a fund raiser on August 16. I should have a chance to taste that one myself! Again, thanks for getting back to me. I thought perhaps there might have been a minor miracle that you were online yesterday right when my questions popped up. One would think I would learn to read new recipes more thoroughly FARTHER IN ADVANCE of making them. First there was my recent overflow with the Double Lemon Cream pie and now my challenge with your Caramel-Pecan Black Bottom one. But they both worked out in the end, and all pie plates were licked clean! Thanks again, Wigs
I compared your pie recipe custard amounts to others that I could find that were similar so I used the 1/2 cup sugar called for in yours which is what the recipe version at 'epicurious' also called for.
And if you look at the recipe that is posted at epicurious.com, I don't believe it is right on the 1/4 tsp cornstarch, but it is supposed to be 1/4 tsp. SALT as yours says. The salt made a lot more sense to me in the filling instead of the 2 different amounts of cornstarch listed at Epicurious so I put in 3 Tbsp cornstarch and 1/4 tsp salt.
One of the reviews at 'epicurious' suggested bumping the sugar in the caramel up to 1 cup (original amount in both recipe versions was 2/3 cup) because that poster said the caramel would turn out with a smoother consistency so I cross-referenced that idea in a couple other cookbooks, and it didn't look amiss. I decided since I had perhaps erroneously decreased the amount of the sugar in the filling, I would bump it up a bit in the caramel and then keep all fingers & toes crossed that my final dessert didn't turn out overly sweet, which is exactly the assurance the 'epicurious' reviewer from Berkeley, CA, had made.
BTW, I never even got to taste your recipe/my pie at my pitch-in last night! I cut it into tiny slivers (18 in all), and they disappeared in less than 10 minutes. I was told the pie was delicious and not too sweet (and that came from several other good cooks whose opinions I trust). So I will be making this dessert again with the above alterations for a fund raiser on August 16. I should have a chance to taste that one myself! Again, thanks for getting back to me. I thought perhaps there might have been a minor miracle that you were online yesterday right when my questions popped up. One would think I would learn to read new recipes more thoroughly FARTHER IN ADVANCE of making them. First there was my recent overflow with the Double Lemon Cream pie and now my challenge with your Caramel-Pecan Black Bottom one. But they both worked out in the end, and all pie plates were licked clean! Thanks again, Wigs