Bob (this one) wrote:
> This is from a column of mine from four or five years ago.
>
> Pastorio
>
> -------------------------------------
> Pastorios Jack and Ginger Pie
> Were going to begin in the general direction that pecan pies take,
> but were making something less sweet with some wonderfully subtle other
> flavors.
> You have to pre-bake the pie shell for this one. Two good ways to
> prevent it from bubbling and sagging proceed from the same basic idea.
> Fill the shell with inedible things to keep it from shifting while being
> baked. The first way is to roll out and put the pie dough into a pie
> plate as usual and then simply putting another plate of the same size
> inside of it. You will have trapped the pie dough between two pie
> plates and it cant move. Bake it in a 450°F oven for 6 to 8 minutes.
> The other way is to also roll out and put the dough in a pie plate, but
> then lay a sheet of wax paper or aluminum foil gently on it. Fill the
> paper with rice, beans, pebbles, or get some pie weights from a
> housewares store. Bake as above. This is called €œbaking blind.€�
> The ginger snap crumbs should be relatively fine. Food processors
> are perfect for this. Use a good quality cookie for this; the cheap
> ones dont have much ginger flavor. Itll take a good bit of a
> one-pound bag of cookies.
> Makes a 10-inch pie
> 1/4 cup butter
> 1 cup firmly-packed brown sugar
> 3 eggs
> 1/2 cup light corn syrup
> 1 cup pecan pieces
> 1 teaspoon vanilla extract
> 2 ounces Jack Daniels
> 3/4 cup fine-ground ginger snap crumbs
> 1 teaspoon ground ginger
> I pie shell, baked blind
> After baking the crust, reduce the oven heat oven to 350°F. In a mixer
> bowl, cream together the butter and brown sugar until well-mixed. Add
> the eggs one at a time, mixing well before adding more. Stir in the
> corn syrup, pecans, vanilla, Jack, ginger snap crumbs, ground ginger and
> mix well. Pour into the shell and bake for about 40 minutes, until a
> knife stuck in the center comes out clean.




I'm not sure why you are creaming the butter and eggs for this, so maybe
my suggestion won't make any sense:

Try mixing the filling in a heavy saucepan over low heat, and cook until
it is uncomfortably warm when you stick your pinkie finger in it. Pour
the hot-but-not-set filling into the hot crust and start watching it at
20 minutes. The whole filling should set at about the same time and
start to rise when it's done. You don't have to worry about the edges
of the crust scorching and you don't have to scar the top with a knife
to test it.

Best regards,
Bob