Hey Shannon–a few things to consider. First, is your oven calibrated? Your oven may run cooler than mine and you may have needed to just bake longer to get the filling to set. There’s literally no reason for this pie to not set besides under baking because those eggs will make it firm up. With the grittiness–if you used organic cane sugar with a larger grain, you would need to really whisk that a lot longer to get that sugar size to start dissolving. There is cane sugar that’s finer in size than some others and it is really worth it to give that sugar a bit of time to dissolve which will help eliminate that grainy texture. You can also run your sugar through a food processor to get it really fine before you use it and that will give you a head start on getting it to break down. I hope the flavor was good though! –Rachel

Hi Darren, I haven’t tested this as a ten inch but you’d need more filling of course and maybe a tad longer on the bake time. You could probably increase the ingredients by 1/4 and get something close to right but that’s just a guess.

I’ve never done it, but I feel like it would be fine Non. Give ‘er a try. –Rachel

Hey Jennifer, I don’t drink so I’ve not made the recipe with bourbon but most recipes I’ve researched show about 1/4 cup. Just mix it in the filling before baking. 🙂 –Rachel