A Question about Pecan Pie recipes

[Guest guest]

Hi, All!

 

   I really appreciate seeing the lists of ingredient substitution information

that have been posted here on this list.

 

    I have a question.  I'm not much of a baker of sweets to begin with, but my

ONLY venture to making a pecan pie (many, many years ago) was a disaster.  (I

know now to monitor my oven with an OVEN THERMOMETER and to make allowances when

the oven doesn't heat to the " set " temperature!) 

 

    I've never tried making pecan pie since (it was kinda burned and icky) that

one try.

However, my DEAR husband of 32 years does LOVE pecan pie.  I go to the stores

and look at the ingredients of the pies sold in the frozen or " bakery "

department and I just cannot BEAR buying one--they're made of chemicals,

preservatives and not really " wholesome " ingredients, in my opinion. 

 

     I  would LIKE to TRY " making " a pecan pie for my DH, but, well, I will

confess that I would also like to be able to eat a slice of it myself.  I cannot

eat corn products (corn syrup, e.g.), and every single " pecan pie " recipe I've

ever seen has " light Karo syrup " or " dark Karo Syrup " as a chief ingredient.  My

question is this:  Is there a recipe someone knows that uses something OTHER

than " Karo " (that is, CORN) syrup for the sweet base for a pecan pie?  CAN I

substitute something else for the corn syrup or is that, like the one thing I

can't change or it will all fall apart?  If I'm going to make something using

all those good pecans and such, I'd hope to be able to try a piece of the

finished product myself. 

If it has to be corn syrup, I guess I'll look for some other thing to make my

husband for his " sweet-tooth " .

 

     Thanks for any information!  I'm hoping I can figure this out!

 

--Laura B., in Illinois