If only I had taken pictures of the disaster that was this dessert. I recalled making Pecan Pie as a kid with my cousin and it was nothing but easy. What I made last night was a huge mess.
Basically, I decided I needed an Election Night project for myself while waiting for the early returns to come in. All was going well until it was time to fill the pie crust (I took Louisa's advice and used a frozen crust). As I was pouring the filling in, I thought, "wow, this looks like a lot." Then, when I had filled it to the tippy top, I ignored everything Mr. Wizard taught me about volume and added the pecans on top. But still, I patted myself on the back for getting them in without sloshing any filling over.
So now its time to move the pie from the counter to the oven. I wasn't in denial that this would take some skill, I was just convinced I could do it. So with Rajeev standing by just in case, I moved the thing over without spilling a single drop! I told you I could do it. But then, out of nowhere, filling started dripping out of pie so I grabbed a kitchen towel and thought it would drip a bit and then we'd push it in and be on our way. Well the thing just kept dripping, endlessly, so we finally grabbed a cookie sheet and figured any extra drippings would spill there rather than into the oven. Crisis averted.
So mid-baking I went to peak at the thing (I can never hold out I always have to peak) and all I can say is THANK GOD FOR THE COOKIE SHEET. I swear half the pie dripped out onto the sheet. Clearly, I had way too much filling and -- duh! -- it expanded when heated. (Flash back in my head: WHY DIDN'T I BUY THE DEEP DISH PIE CRUSTS?!!?!?!)
Then, as if that wasn't bad enough, when done I pulled the pie (and cookie sheet of ooze -- I really should have taken pictures) out to cool and only then do I realize its supposed to cool 4 HOURS BEFORE SERVING! Ahhhhhhh....
I cheated and ate a piece 2 hours later. It wasn't even good and we threw the whole thing out.