Re:Laura --A Question about Pecan Pie recipes *(Annie)

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Laura-- A Question about " Pecan Pie " recipes

 

Annie,

Thank you for your reply about the pecan pie delemma I have.  I have also

recieved a few good tips and some recipes (sans corn syrup) from other

members that have been helpful.  Why I didn't think of it sooner?--I also

googled " pecan pie recipes without corn syrup " and found several that were very

interesting.

 

I am maybe going to try at least 2 variations I've found: agave syrup (I have

some at home and am familiar with it--but have not used it much until now), and

maple syrup, which is more expensive, but, to my opinion, has a wonderful rich

and pecan-complimenting flavor.

We very, VERY seldom have " desserts " here at our house, so a pecan pie with a

rare use of a bottle of maple syrup would be a " fancy " and special treat for my

DH, I am sure.

 

I even found (who knew?) a stray, hand-written recipe card from my MOM--a pecan

pie recipe that recommended a light molasses-type of syrup and did NOT specify

" Karo " in any form.  I was pleased and didn't realize my Mom had used recipes

that were corn-syrup free.

(To be honest, though, pies from that household usually are the product of my

Dad's culinary prowess--he's retired and has commandeered their kitchen for all

things from the stove or oven.)

 

So, thank you for your kind and helpful letter!  I think the " slight

fruity-ness " at the end of the " taste " of agave syrup might be NICE with the

flavor of toasted pecans!  It could be the start of a really special " flavor

treat " !  My husband is eager for me to start " experimenting " , because HE gets to

be the guinea pig and TASTE it all!  :->

 

Happy New Year!

--Laura B.,in Illinois