[Sca-cooks] History -- pecan pie recipe

Johnna Holloway johnnae at mac.com
Thu Nov 19 12:52:26 PST 2009

But 20 pieces out of an 8 or 9 inch pie? That's 5 slices per quarter  
of the pie?


On Nov 19, 2009, at 3:49 PM, Kingstaste wrote:

> You typically see a rich chess or pecan pie served in smaller  
> portions on
> buffets at hotels and restaurants.  I agree that if you are ordering  
> it off
> the menu, they are going to bring you a bigger piece, but for buffet
> service, those are going to be cut smaller.  Otherwise, people take a
> "normal" sized slice and only eat two or three bites because it is  
> so rich.
> Like wise with those decadent chocolate cakes that are gluten-free,  
> and I
> know there must be a real name for these other than gluten-free,  
> they are
> made with melted dark chocolate and egg yolks and cream - anyone?  
> anyone?
> Beuller?  They are fudgy and rich and a 6 inch round cake feeds 6-8.
> Another factor is using a thin commercial crust vs. a homemade one  
> that
> would probably stand up better to multiple cuts.  That and keeping  
> warm
> water handy to wash the knife off with every couple of cuts.
> Christianna
> Veteran of MANY a buffet line

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