On Tue, 6 May 2008 12:55:13 -0700 (PDT), Nancy2
> wrote:

>On May 5, 8:09*pm, wrote:
>> I figured it would be a big project so I waited for a weekend to make
>> the Texas Doodle Pie posted here by Rosie. So if you want to skip all
>> the blah, blah the recipe is posted at the end.
>>
>
>Why did you line the baking dish with parchment? Wouldn't a
>springform have worked as well, without that crinkly paper? Just
>curious....I've never tried to press a graham crust into a paper-lined
>dish.
>
>N.

Yes, a springform pan would have been a world better than what I used.
I have one, just didn't think of it. <hitting self on forehead>

Anyway, the recipe called for a 10" cake pan and for the pan to be
lined with the parchment. I did hesitate at first but decided to
follow the instructions, especially after reading the fudge layer,
fudge = gooey, sticky to me. There was also the candy bar layer which
is gooey, sticky also. The graham crust was on the bottom only, not up
the sides.
Since I wasn't bright enough to think of the springform pan the
parchment made it easier to remove the cake,pie,cake from the pan, and
with all the gooey-ness I only had a few spots on the top rim of the
pan to scrub clean.

Next time I'll wait until the cake,pie,cake is removed from the pan to
put the ganache on it. It would have looked much better to have the
ganache running down the sides of the cake,pie,cake.

It's really delicious, I hope you make one.

koko
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updated 5/04
"There is no love more sincere than the love of food"
George Bernard Shaw