Let me preface this by saying that this pie is quite a bit of work to make. That being said it is well worth it. It is rich, sweet and gooey! Everything a good dessert should be. I baked the cookie part on a cookie sheet lined with parchment paper, there was no sticking and it cooked up beautifully. I am not sure why it says unlined pan but no way was I going to chance it sticking to the sheet. I only had 9 inch glass pie plates so I used those. I didn't time them after the baking at 350 for 15 minutes but it took considerably longer at 325 than then 10 minutes in the recipe. I left them until they were golden brown and bubbly on top. If you are only going to try one new dessert recipe let this be the one!!
Saw this on a food blog awhile ago and so happy to find here too.
Made it today and all I can say is WOW!!!!!!!!
Very rich and buttery and sweet.
Made one pie in a 10" tart pan. (1/2 recipe)
Served with lightly sweetened whipped cream.
My chef/hubby was super impressed and usually only goes for chocolatey desserts.
I, too, saw this recipe in the paper- in my case The Ottawa Citizen, so it must be making the rounds! So glad someone shared it. Yes, it is a bit of work, and don't even think about the calories ;-). I used 10 inch glass pie plates and put the crust right up to the rim, which was too far- next time I will pat it in a little shorter. Anyway it is scrumptious! I froze the second pie, so hopefully it will as good as the first. With the amounts called for in the ingredients being quite specific, I don't think I would try to half it. And although the filling does seem rather loose, it will set- have faith :-). Thanks for this.
This pie is alot of work, but well worth it. Its really sweet but oh so good. I had saw this recipe in the paper last week and wanted to try it. And so I looked it up on zaar and there it was. I think the next time I make this I will make little ones and make only half the recipe. Two pies is way to much for us.