Chess Pie Disaster
I made this recipe from Martha Hall Foose:
I have no reason to mistrust her recipes. Originally, I thought about making this in a deep-dish pie plate but the amount of crust fit a standard 9-inch plate properly. The amount of filling looked way too copious for that plate but since it was my first time with this recipe I went ahead and used all of it. Huge mistake. The filling overflowed all over the oven and even with about 15 - 20 minutes added the baking time the filling stayed completely liquid. The slop tasted pretty good, though.
Any ideas what I may have done wrong - other than not following my instincts - and what I might do better next time?
that recipe seems way too wet with all that iced tea in it- it would have started to boil and overflow about when your problem happened. It also seems too eggy and why make it with egg yolks instead of 3 or 4 whole eggs?
My memory would change the 1 T vanilla for more lemon juice (got to do something with it after the lemon gets zested to within an inch of its life). And, while I'm being picky (while the author is far more reknowned that I will ever be) I think that the thickener should be cornmeal and no flour (or at the worst, corn meal mix).
Reading the recipe, I don't think it was anything you did, other than following the recipe. I think the recipe has a really odd bent to it.