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A Solid Pie

Deep Dish Pecan Pie by Michael Fiske

I served this with a maple bourbon whipped cream (not pictured), unfortunately the cream was not from a siphon. My only criticism is that this pie reached temperature in about an hour which resulted in an almost doughy, underdone crust. I would recommend blind baking the crust first as you would with the quiche. The filling is delicious though.

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