Dark chocolate crack pie how to#

So, relax a little - people are forgiving of less than perfect and over time, you'll gain the experience of knowing when something is as it should be. I'm finally coming to the realization that no matter what I make, it is made with good intentions to please those I serve. I've been an insane perfectionists all my life. There has to be some sort of Zen of kosher baking attitude going on as you gain experience. It is impossible to say the exact time for every oven, altitude, etc. The pie will puff up, maybe even start to crack - and, it will settle as it cools. If the pie looks unbaked, leave it longer until it seems like it'll set up - firmer around the edges and slightly jiggly in the center.

If you are a new baker, trust your instincts. The trick with baking is to build on your experience. At home, one can sit in the oven from Thanksgiving until Chanukah. At work, with industrial convection ovens, I can blast 20 pies in a short time. The bake time can vary as ovens are really different. One broke and I ate it - wow, that is good! Sweet - but good. I take that back, I had to make 150 small tarts the other day - all chocolate pecan.

Dark chocolate crack pie how to#

Remember why I started this website - to teach folks how to do their own baking so I could close the bakery! Leah: Okay, I just got chewed out for a 'soupy' mess - please first know that I would never mislead anyone into making an unsuccessful dessert. No, no, no.chocolate is chocolate!!! Anyway, I made these with chocolate. What about the chocolate? What chocolate.I use dark corn syrup. She names the ingredients but not chocolate. I ask my chef of many yearsВ what goes into the chocolate pecan pie. Needing to whip one of these up a couple years back, I can't find MY recipe. The only one I can think of made me have one of my 'artistic' temper tantrums.not, too flattering, not too over-the-top. I feel compelled to tell a story about pecan pie. I don't think that is necessary and causes the pie to brown too quickly. I tried a different technique last night pre-baking the crust. I'm not a fan of pecan pie but repeated orders tell me this must taste good. For pecan pie lovers, the good news is that this is so easy to make.