ON WHY ALL PIES SHOULD BE BAKED IN SPRINGFORM PANS: DINER’S RYE PECAN PIE

ON WHY ALL PIES SHOULD BE BAKED IN SPRINGFORM PANS: DINER’S RYE PECAN PIE

November 26, 2010, 8:29 pm
Filed under: Uncategorized

I have been talking about this pecan pie recipe, adapted from Diner in Brooklyn, pretty much nonstop since the Times published it last week in anticipation of Thanksgiving. Let me tell you: it is legit. The recipe is solid, but what is really revolutionary here is the use of a springform pan. I mean, genius! The crust is so super high and so super impressive.

Notes for next time: It’s easier to make the crust in a food processor, if you happen to have one. The pie took a little over an hour to bake, so allow for that; it will be done once it stops being jiggly, except for maybe a little around the edges (the toothpick rule is bullshit here). Also, the bourbon could be cut by a tablespoon; as it was, I was gently accused of alcoholism.

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