pecan pie

pecan pie

I realize this is an unpopular opinion and that you might even revoke my internet food ranting license for saying this, but I’m not particularly bothered by corn syrup in recipes. For me, it’s more of a math thing. It mostly shows up in things nobody is eating for underlying health benefits and we all understand we’re only supposed to enjoy in moderation (candies, caramels, etc.) so it’s hard to get up in arms over a glug of it in a recipe that yields a few dozen tiny items one might eat one or two a day of a few times a year. [I will now duck until you’re all done yelling.]

what we'll need

make the filling

What does bother me about it however is that it’s just plain bland — it tastes like sweet nothingness, and while I can shrug this off in small quantities, in larger amounts, it’s particularly a bummer. I mean, if we are going to eat something that’s largely comprised of sugar, wouldn’t we rather that sugar taste like something? And this is why when it comes to pecan pie, there’s a whole extra dynamic of deeply toasted, luxurious flavor that can be instantly tasted by using golden syrup instead of corn.

add the eggs, once cooled a bit

… Read the rest of pecan pie on smittenkitchen.com


© smitten kitchen 2006-2012. | permalink to pecan pie | 44 comments to date | see more: Christmas, Photo, Tarts/Pies, Thanksgiving

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