Notes about Recipes in this book

• Chef Burton's New Orleans lemon pie

  • hillsboroks on November 15, 2014

    There is too much thickener in this recipe and not enough lemon flavor. I followed the instructions as written and ended up with a chilled rubber base to which I was supposed to whisk in the lemon juice. A hand whisk was going nowhere so I tried my handheld electric mixer and still had a lumpy mess. I finally dumped it all in the food processor and processed it to a smooth texture before folding in the whipped cream. If I ever made this recipe again I would add the lemon juice to the cooked mixture before it went into the fridge to chill. I think I would also cut the gelatin and cornstarch back or add more lemon juice. My husband's comment after our guests had left was "Well that was a strange pie!"

• Pineapple-coconut pie

  • Aggie92 on March 29, 2013

    This pie is so easy and so delicious. It was a huge hit with my dinner party guests.

• Sweet potato pie

  • Aggie92 on November 26, 2022

    I love this pie! It's not too sweet and is lightly spiced which allows the sweet potato flavor to be enhanced but not overwhelmed. Increased the mashed sweet potatoes to 2 cups so I could bake this in a deep-dish pie pan. Was done in 55 minutes with just a slight jiggle in the center. Also made it the day before Thanksgiving and refrigerated it overnight.

• Karen Wilcher's old-time blackberry cobbler

  • Melanie on March 08, 2015

    I didn't quite follow all the instructions for this one, making small lattice pies instead of following suggested method. The texture was jammier than I would have liked.

• Chocolate-pecan pie

  • TrishaCP on December 26, 2015

    I received raves about this from the family at Christmas Eve dinner. It was deep and richly chocolately, so small pieces suffice. I have to say, it was different from what I had been expecting. In my mind, I had been thinking this would be like a pecan pie with chocolate, but this is a chocolate pie with pecans-I would not have minded adding a few more pecans. The texture was quite soft (even though the directions yielded a fully cooked pie)-much more like a custard pie than a firmer chess pie. All in all, an interesting and fun end to Christmas dinner.

• Sandra Gutierrez's butter piecrust

  • Melanie on March 08, 2015

    An easy pie crust. Certainly not as full of flavour as the Herme / Greenspan tart pastry recipe that I use but it worked well enough for a double crusted pie.