It's All About... Texture, Texture, Texture

If flavor could completely rule out texture, then my Sugar Free Chocolate Cream Pie with Sugar Free Meringue might have been doable.  The flavor of this pie for Week 23, however, did not have that capacity.

For Week 23 I wanted to celebrate a friend and long time member of my church by baking a pie.  Carole's birthday came as she was packing up her life to move to the east side of the county where she would no longer be able to attend our church.  Carole is diabetic, so I promised I would deliver a sugar free pie that she could eat at our next women's gathering.  I found a recipe called the Best Tasting Sugar Free Chocolate Cream Pie from Suite101.com, and based on the name I thought it might deliver the proper results.

Covering hot custard or cream filling with plastic wrap directly on it can help keep the filling from forming a "skin"

Hot filling ready for meringue topping

Whipping up sugar free meringue topping

Beautiful pie with fluffy meringue waiting to be baked

Overbaked meringue on a not so delicious pie.  Bummer.

Sadly, as I have already stated, the pie was not one of my successes.  All of the women gathered that evening were quite gracious toward my disappointing pie, but the truth remains....

The crust was excellent, as I stuck with the All Butter Crust recipe I have grown so fond of using.  The flavor of the filling was decent, but the texture and denseness were, um, let's just say I still squirm at the memory of it in my mouth.  The sugar free meringue topping is also a rather unpleasant memory--both overcooked and strangely textured.

While the company for the evening was delightful and entertaining, the dessert was laughable and will not be attempted again.  

How To Be Objective When Your Taste Buds are Screaming Ewww

During Week 17 I hit upon another “first” in my pie-making.  Prior to this week I had never tasted or baked a Pecan Pie, of any sort.  Growing up I tended to avoid all things nut, whether in the form of pie or cookies, or just for plain for snacking.  I had an opportunity to try a Pecan Pie nearly every Thanksgiving of my childhood, but alas I avoided it until now, near the end of my 32^nd year. 

With this confession at hand, readers, I must also admit that I know not what a good Pecan Pie should taste like or what its texture should feel like, so I had no idea what I was getting myself into by making a Sugar Free Pecan Pie over a traditional Pecan Pie. 

I was set on making a pie for my Father In-Law, who does not eat sugar, and also wanted to make a sugar free pie that is not available at Marie Callendar’s.  The cookbooks I have in the house do not have recipes for sugar free pies, so I began to scour the internet for recipe options.  The recipe I found for Sugar Free Pecan Pie comes from Tablespoon.com.

For the crust I used a parbaked All-Butter Crust.

The filling was incredibly fast.  I mixed all the ingredients in a bowl, poured them in my crust, and baked for 50 minutes.  Should it have been this easy to make?  Are Pecan Pies this easy??  This pie was making a great first impression on me, even if it was to be short-lived. 

Fast filling

Oven-ready

Now when I took this Sugar Free Pecan Pie to my In-Laws’ house, I received nothing but praise from my Father In-Law.  My Mother In-Law also found it to be quite good.  My husband and I, on the other hand found the pie rather strange.  Since neither of us had experienced Pecan Pie before I feel a little wrong giving this pie completely bad marks just because of my uncertainty of the pie.  Here are my observations:

1.  

     The pie was squishy, like a cross between a gelatin and a pudding.  I was expecting a filling that was more solid and firm.

2.       The pecans had become chewy, even those that were sticking out of the top of the pie.  I was expecting them to be a little crispier—at least those on the surface of the pie.

3.       The pie was just sugary sweet tasting.  I was expecting more of the earthiness of the nuts to rise above the syrupy sweet flavor.

4.       The crust was awesome.

So whether my In-Laws were right on with their praise and I could not comprehend the true meaning of Pecan Pie, or whether my In-Laws were over generous with their praise and my husband and I were correct in our assessment of this pie, I may never know.  Now it is your turn.  If you have made a Pecan Pie before, try out this recipe for Sugar Free Pecan Pie and let me know your thoughts!