Page 1 of 2 12 LastLast
Results 1 to 10 of 17

Thread: Pecan pie - light or dark corn syrup?

  1. #1
    Senior Member Anne Lee's Avatar
    Join Date
    Dec 2010
    Location
    Great Plains
    Posts
    618

    Pecan pie - light or dark corn syrup?

    Which do you prefer for pecan pie - light or dark syrup?
    Formerly known as Blithe Morning II

  2. #2
    Senior Member
    Join Date
    Jan 2011
    Location
    North Bend, WA
    Posts
    212
    Dark syrup makes it much more tasty!

  3. #3
    Wildflower
    Guest
    I've made it with both dark and light, and it didn't seem to make a difference. Both really good!

  4. #4
    Senior Member Blackdog Lin's Avatar
    Join Date
    Jan 2011
    Location
    Kansas
    Posts
    1,528
    I've had the recipes for each for over 30 years - they're similar but slightly different. But over the years we've come to much prefer the light syrup version.

  5. #5
    Mrs-M
    Guest
    I vote for light, but then again I tend to lean more towards light, than dark, when it comes to most things. i.e. Chocolate, etc.

  6. #6
    Senior Member crunchycon's Avatar
    Join Date
    Dec 2010
    Posts
    169
    I use light, because that's what my favorite recipe calls for. Actually, I use 1/2 c when following the recipe as written calls for 2/3 c and get much better "reviews."

  7. #7
    Senior Member
    Join Date
    Jan 2011
    Posts
    601
    Cook's Illustrated was extolling the use of maple syrup and english treacle syrup for the best flavor of pecan pie. Haven't tried it but DH and MIL like this pie but I don't.

  8. #8
    Senior Member mtnlaurel's Avatar
    Join Date
    Jan 2011
    Posts
    932
    Can a few of you post ur favorite pecan pie recipes when you get a chance....

    I tweeked one and added choc chips and bourbon for DH over thanksgiving which he liked, but I'd love to have a fool-proof one.
    The ingredients are so expensive I hate it when I don't like the recipe.

  9. #9
    Helper Gregg's Avatar
    Join Date
    Dec 2010
    Location
    Macondo (or is that my condo?)
    Posts
    4,015
    Dark syrup here. Its been a family tradition for at least as long as I've been alive. The recipe also gets a little black strap molasses and a healthy shot of bourbon. I always add one extra egg to a two pie mix to compensate for the bourbon. Without it the crust starts to get overdone by the time the custard is set.

  10. #10
    Senior Member treehugger's Avatar
    Join Date
    Jan 2011
    Location
    SF Bay Area
    Posts
    1,281
    I've never made one, and I honestly don't know which version I am I eating when I try a slice. But I do want to extoll the virtues of adding bourbon. When we moved in here 8 years ago (wow, 8 years, this week!), the neighbor across the street brought us a homemade bourbon (Jack Daniels) pecan pie. My husband can't eat nuts, so I ate waaaay too much of that pie. But wow, I will never forget it.

    Kara

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •