Just like the All-in-One Holiday Bundt Cake we made a few weeks ago, this is an All-in-One Pecan Pie. Although it’s not the official title, all of my favorite flavors are represented–espresso, cinnamon, chocolate, pecans…and tons of sugar.
Making the pie filling couldn’t be easier. But I had a problem with Dorie’s Good for Almost Everything Pie Dough. Anybody else? Please raise your hand so I won’t feel lonely.
To add insult to injury, my fifteen minutes of fame ( you can read about it here) is based on my reputation for making a perfect pie crust. So much for that.
I think I followed the directions exactly. Although beautiful going into the oven, it melted in to a big greasy mess. Should have taken a picture but I was too eager to destroy the evidence. If you have made this recipe successfully, I would welcome your advice. Ended up using my dependable stand-by recipe.
Final thoughts: It’s delicious. But I prefer the buttery, straightforward flavor of my own Browned Butter Pecan Pie.
Thanks to Beth for picking this week’s recipe. You can see it on her site, Someone’s in the Kitchen with Brina .
{ 13 comments… read them below or add one }
Hey Romaine, I stick up my hand loud and clear as having trouble with this pie dough! So I avoided it and made my favourite sweet pie dough instead. Your pie looks superb with the lashings of cream and chocolate on top.
Thank-you Cakelaw. I already feel better!
Oh, yes…I have had many issues with this pie dough. It always melts into a buttery puddle in my oven!
Thanks so much for baking along with me this week.
This pie was the bomb! I L-O-V-E it! Your pie looks great!!
I don’t know about Dorie’s pie crust, but it certainly looks good. I’m glad to know that you have a great pie crust re, and browned butter pecan pie recipe. I’ll keep that in mind for the next time I attempt this incredible dessert.
I used a tried and true pate brisee that I got from a chef in a cooking class. I have made Dorie’s before and don’t recall having troubles with it, but I vaguely remember others who did (probably a good year ago).
That said, your pie and CRUST look delicious!
Happy Holidays!
Your pie looks amazing and the plate it’s on is absolutely gorgeous. I actually made an all-butter pie crust from the Smitten Kitchen website this time, since I’ve enjoyed it in the past and did not have any shortening on hand. I have made Dorie’s pie dough once and don’t recall having a problem with it (it sat in my refrigerator for several days before I used it, maybe that helped?).
I immediately noticed your beautiful crust! I haven’t tried Dorie’s and I haven’t made a lot of pie crust, so I’ll have to take a look at yours.
Your pie looks absolutely beautiful!
This is gorgeous! I only use my own all-butter pie crust, but I still sympathize with your pie crust fail!
I love your photos! You pie looks stunning! Sorry to here you had problems with the crust. I have made it a few times and absolutely love it!
I had a tough time with this crust as well. I’m going back to my tried and true. Your’s is gorgeous!
That first pic with the whipped cream and chocolate shavings is PERFECT.
This was a good pie – but I made it plain ’cause the family didn’t care for the chocolate in the pie.
That IS one beautiful crust… I copied your recipe. Mostly because I made Thanksgiving pumpkin using Dorie’s crust and for some reason, it “fell” on the edges, or as you say “melted”. An exquisite-looking pecan pie – truly!