Well, I used the Ghiradelli recipe (link is in previous post), and boy am I glad the dice roll gave me the right one!

It’s not exactly like the one I had at Arroyo Chop House, but in terms of a pie on its own, it is extremely good (for a non-pie lover like meeee)!  I didn’t have light corn syrup, so I used the dark stuff I had in the pantry – and I didn’t blow anything up or anything.  I followed the rest of the recipe to a TEE (oh, except for layering pecans on the bottom of the pie, as well – gotta love pecans, right?), and: 

The crust was not homemade (bought it frozen/pre-made from the grocery store – Marie Callendar’s brand).  Not having a food processor handy or a pastry cutter, makes homemade pie crust making, a breeze for me.  Just skip it! :-b

Oh, and let me highly recommend using the French preparation method of “mise en place”, which I used to pronounce “mee-seh en plossay”, until I just wikipedia’d it.  Oops!  I like the sound of my pronounciation better.  It really rolls off the tongue in a sing-songy way.  The French (correct) way, sounds very stuck-up.  Being stuck up, ain’t cool, man.  It just ain’t cool.

Basically, it is a phrase that means to measure all of your needed ingredients for a recipe, prior to starting.  So, you can use little bowls or cups to place everything you need around you, in the correct measurements, all ready to follow the directions and start going at it!  I used this method with the pie, and it made everything so much more organized, cleaner, and no more triple checking the recipe back and forth.  Oh, and it made the dish washing a lot more organized too.  Yes, haven’t you heard or organized dishwashing?

http://en.wikipedia.org/wiki/Mise_en_place

Here are little bowls, that would be great for this method (stainless steel, or glass):

http://www.ashtongreen.com/webstore.taf?proId=31888&gid=5436&pstart=1&sortBy=&_UserReference=04C62E5A04ABC69949154714