Jestine's Pecan Pie

Dee Randall said:

DH & I were talking to a couple that had stopped at Jestine's in
Charleston, South Carolina and had the pecan pie. They said it was the best
pecan pie they had ever eaten. I see that Rachel Ray's program $40
Charleston, S.C. has a recipe for it @
http://tinyurl.com/zvvoa

Are there any pecan pie bakers on this ng that would know why this might be
the best pecan pie that a couple had ever eaten. (I had a feeling this
couple knew their food.)
Thanks,
Dee Dee

I didn't see anything unique about the recipe. Most pecan recipes are
basically the same. Some use light corn syrup, others use dark. Some
use white sugar while others use brown. I prefer a combination of
light corn syrup and brown sugar. When it comes down to it the quality
of the pecans probably has the biggest impact in the taste of the pie.

On Wed 26 Apr 2006 10:11:32p, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

DH & I were talking to a couple that had stopped at Jestine's in
Charleston, South Carolina and had the pecan pie. They said it was the
best pecan pie they had ever eaten. I see that Rachel Ray's program $40
Charleston, S.C. has a recipe for it @
http://tinyurl.com/zvvoa

Are there any pecan pie bakers on this ng that would know why this might
be the best pecan pie that a couple had ever eaten. (I had a feeling
this couple knew their food.)
Thanks,
Dee Dee

Dee, I've baked a lot of pecan pies in my life, as have my mom and
grandmother. This recipe is truly one of classic proportions. Notable
differences would be the choice of light or dark corn syrup and the choice
of granulated or brown sugar. My family's personal favorite combination is
light corn syrup and light brown sugar. Apart from that, this is exactly
the recipe I follow, handed down from my grandmother.

I have learned a baking trick, however. If the filling mixture is gently
heated just before the point of the eggs cooking and then added to the
crust, it provides a better texture when baked.

As to what makes this recipe "the best they've ever eaten", I'd say it's
the balance of ingredients.

--
Wayne Boatwright @¿@¬
_____________________

Quoted message said:

Dee Randall said:

DH & I were talking to a couple that had stopped at Jestine's in
Charleston, South Carolina and had the pecan pie. They said it was the best
pecan pie they had ever eaten. I see that Rachel Ray's program $40
Charleston, S.C. has a recipe for it @
http://tinyurl.com/zvvoa

Are there any pecan pie bakers on this ng that would know why this might be
the best pecan pie that a couple had ever eaten. (I had a feeling this
couple knew their food.)
Thanks,
Dee Dee

I didn't see anything unique about the recipe. Most pecan recipes are
basically the same. Some use light corn syrup, others use dark. Some
use white sugar while others use brown. I prefer a combination of
light corn syrup and brown sugar. When it comes down to it the quality
of the pecans probably has the biggest impact in the taste of the pie.

It was the best they had ever eaten because they expected it to be the
best, and in fact it was pretty good.

It's not a remarkable recipe. IMHO, it needs more butter. It does have
a little more pecans in it than most recipes, that's a good thing.

Best regards,
Bob

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Wed 26 Apr 2006 10:11:32p, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

DH & I were talking to a couple that had stopped at Jestine's in
Charleston, South Carolina and had the pecan pie. They said it was the
best pecan pie they had ever eaten. I see that Rachel Ray's program $40
Charleston, S.C. has a recipe for it @
http://tinyurl.com/zvvoa

Are there any pecan pie bakers on this ng that would know why this might
be the best pecan pie that a couple had ever eaten. (I had a feeling
this couple knew their food.)
Thanks,
Dee Dee

Dee, I've baked a lot of pecan pies in my life, as have my mom and
grandmother. This recipe is truly one of classic proportions. Notable
differences would be the choice of light or dark corn syrup and the choice
of granulated or brown sugar. My family's personal favorite combination
is
light corn syrup and light brown sugar. Apart from that, this is exactly
the recipe I follow, handed down from my grandmother.

I have learned a baking trick, however. If the filling mixture is gently
heated just before the point of the eggs cooking and then added to the
crust, it provides a better texture when baked.

As to what makes this recipe "the best they've ever eaten", I'd say it's
the balance of ingredients.

--
Wayne Boatwright @¿@¬
_____________________

Thanks, [email hidden] and Wayne.
I have copied your reply, Wayne, onto the recipe, (as I have done several
times to my queries, thank you!).
I haven't ever made a pecan pie that I recall -- the ingredients are a bit
daunting! I would have a piece at a restaurant though, because I would not
be faced with the whole pie, but I'm sure restaurant pecan pie is never the
same, except maybe in the case of Jestine's.

I had a piece of chocolate pie at the Old Chicahominy House, near
Williamsburg, Tuesday, (while visiting Jamestown) that was most unusual. DH
had a coconut pie there that was unusual, too. Neither had what I call
'foam' (meringue) on the top. The coconut pie was more custard-y than
pudding-y and had pieces of coconut in the cream/custard. My chocolate pie
had sort of brownie-like film on the top, and the inside was like a very dry
mousse. I wouldn't have any idea what this pie might be called to
distinguish it from any other chocolate pie.
Pie and coffee came with the meal. Our meal was a Brunwick stew and
Virginia Ham inside a thin rectangular biscuit. It also came with a big
(looked like canned) peach with a horrible mayonaisse/shredded cheese poured
over it.

Old Chicahominy House is recommended for breakfast. DH said that the
Virginia Ham biscuit was probably on the breakfast menu, so we got a taste
of breakfast. Service? Fantastic.

Dee Dee

On Thu 27 Apr 2006 06:03:18a, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Wed 26 Apr 2006 10:11:32p, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

DH & I were talking to a couple that had stopped at Jestine's in
Charleston, South Carolina and had the pecan pie. They said it was the
best pecan pie they had ever eaten. I see that Rachel Ray's program
$40 Charleston, S.C. has a recipe for it @ http://tinyurl.com/zvvoa

Are there any pecan pie bakers on this ng that would know why this
might be the best pecan pie that a couple had ever eaten. (I had a
feeling this couple knew their food.)
Thanks,
Dee Dee

Dee, I've baked a lot of pecan pies in my life, as have my mom and
grandmother. This recipe is truly one of classic proportions. Notable
differences would be the choice of light or dark corn syrup and the
choice of granulated or brown sugar. My family's personal favorite
combination is light corn syrup and light brown sugar. Apart from
that, this is exactly the recipe I follow, handed down from my
grandmother.

I have learned a baking trick, however. If the filling mixture is
gently heated just before the point of the eggs cooking and then added
to the crust, it provides a better texture when baked.

As to what makes this recipe "the best they've ever eaten", I'd say
it's the balance of ingredients.

--
Wayne Boatwright @¿@¬ _____________________

Thanks, [email hidden] and Wayne.
I have copied your reply, Wayne, onto the recipe, (as I have done
several times to my queries, thank you!).
I haven't ever made a pecan pie that I recall -- the ingredients are a
bit daunting! I would have a piece at a restaurant though, because I
would not be faced with the whole pie, but I'm sure restaurant pecan pie
is never the same, except maybe in the case of Jestine's.

I had a piece of chocolate pie at the Old Chicahominy House, near
Williamsburg, Tuesday, (while visiting Jamestown) that was most unusual.
DH had a coconut pie there that was unusual, too. Neither had what I
call 'foam' (meringue) on the top. The coconut pie was more custard-y
than pudding-y and had pieces of coconut in the cream/custard. My
chocolate pie had sort of brownie-like film on the top, and the inside
was like a very dry mousse. I wouldn't have any idea what this pie
might be called to distinguish it from any other chocolate pie.
Pie and coffee came with the meal. Our meal was a Brunwick stew and
Virginia Ham inside a thin rectangular biscuit. It also came with a big
(looked like canned) peach with a horrible mayonaisse/shredded cheese
poured over it.

Old Chicahominy House is recommended for breakfast. DH said that the
Virginia Ham biscuit was probably on the breakfast menu, so we got a
taste of breakfast. Service? Fantastic.

Both those pies sound like unusual treatments. Both may have been baked
fillings rather than cooked cream fillings poured into a baked shell. Hard
to say without experiencing them. Speaking of chocolate, a variation on
pecan pie is easily made by adding about 3/4 cup of chocolate chips to the
filling just before it's poured into the pie shell.

--
Wayne Boatwright @¿@¬
_____________________

i substitute carmel ice cream topping for the one cup of corn syrup.

--

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

DH & I were talking to a couple that had stopped at Jestine's in
Charleston, South Carolina and had the pecan pie. They said it was the
best pecan pie they had ever eaten. I see that Rachel Ray's program $40
Charleston, S.C. has a recipe for it @
http://tinyurl.com/zvvoa

Are there any pecan pie bakers on this ng that would know why this might
be the best pecan pie that a couple had ever eaten. (I had a feeling this
couple knew their food.)
Thanks,
Dee Dee

Quoted message said:

Quoted message said:

I had a piece of chocolate pie at the Old Chicahominy House, near
Williamsburg, Tuesday, (while visiting Jamestown) that was most unusual.
DH had a coconut pie there that was unusual, too. Neither had what I
call 'foam' (meringue) on the top. The coconut pie was more custard-y
than pudding-y and had pieces of coconut in the cream/custard. My
chocolate pie had sort of brownie-like film on the top, and the inside
was like a very dry mousse. I wouldn't have any idea what this pie
might be called to distinguish it from any other chocolate pie.
Pie and coffee came with the meal. Our meal was a Brunwick stew and
Virginia Ham inside a thin rectangular biscuit. It also came with a big
(looked like canned) peach with a horrible mayonaisse/shredded cheese
poured over it.

Quoted message said:

Both those pies sound like unusual treatments. Both may have been baked
fillings rather than cooked cream fillings poured into a baked shell.
Hard
to say without experiencing them. Speaking of chocolate, a variation on
pecan pie is easily made by adding about 3/4 cup of chocolate chips to the
filling just before it's poured into the pie shell.

--
Wayne Boatwright @¿@¬
_____________________

Maybe I'll find something about the pies on google. Here's the place, looks
like some decent reviews:
http://www.openlist.com/restaurants-view-old_chickahominy_house2.htm
I just finish sending in a review, myself.

They had cherry pie, too, which looked 'just like cherry pie.' But when I
saw the chocolate pie, I changed my order.

As far as the pecan pie mit chocolate, I've never had it as I can recall,
but I've thought about it a lot. - hmmm.
Dee Dee

On Thu 27 Apr 2006 07:35:45a, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

Maybe I'll find something about the pies on google. Here's the place,
looks like some decent reviews:
http://www.openlist.com/restaurants-view-old_chickahominy_house2.htm
I just finish sending in a review, myself.

I read the reviews. Sounds like a fun place to go.

Quoted message said:

They had cherry pie, too, which looked 'just like cherry pie.' But when
I saw the chocolate pie, I changed my order.

Cherry pie is usually *just cherry pie*, but I like it. Haven't made one in
a very long time.

Quoted message said:

As far as the pecan pie mit chocolate, I've never had it as I can
recall, but I've thought about it a lot. - hmmm.

Keep thinking about it, Dee. Yo might make one! :-)

--
Wayne Boatwright @¿@¬
_____________________

Dee Randall said:

DH & I were talking to a couple that had stopped at Jestine's in
Charleston, South Carolina and had the pecan pie. They said it was
the best pecan pie they had ever eaten. I see that Rachel Ray's
program $40 Charleston, S.C. has a recipe for it @
http://tinyurl.com/zvvoa

Are there any pecan pie bakers on this ng that would know why this
might be the best pecan pie that a couple had ever eaten. (I had a
feeling this couple knew their food.) Thanks, Dee Dee

It's a pretty standard recipe. I much prefer pies made with pecan
halves rather than chopped, and toast those pecans first!

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

In article <[email hidden]>,

Quoted post said:

I prefer a combination of
light corn syrup and brown sugar.

I do that as well, and tons of pecans, much more than most recipes
call for, a cup of chocolate chips (good Belgian chocolate) and some
bourbon, just a touch, and whipped cream on top, when it has cooled.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Dee Randall said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Wed 26 Apr 2006 10:11:32p, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

DH & I were talking to a couple that had stopped at Jestine's in
Charleston, South Carolina and had the pecan pie. They said it was the
best pecan pie they had ever eaten. I see that Rachel Ray's program $40
Charleston, S.C. has a recipe for it @
http://tinyurl.com/zvvoa

Are there any pecan pie bakers on this ng that would know why this might
be the best pecan pie that a couple had ever eaten. (I had a feeling
this couple knew their food.)
Thanks,
Dee Dee

Dee, I've baked a lot of pecan pies in my life, as have my mom and
grandmother. This recipe is truly one of classic proportions. Notable
differences would be the choice of light or dark corn syrup and the choice
of granulated or brown sugar. My family's personal favorite combination
is
light corn syrup and light brown sugar. Apart from that, this is exactly
the recipe I follow, handed down from my grandmother.

I have learned a baking trick, however. If the filling mixture is gently
heated just before the point of the eggs cooking and then added to the
crust, it provides a better texture when baked.

As to what makes this recipe "the best they've ever eaten", I'd say it's
the balance of ingredients.

--
Wayne Boatwright @¿@¬
_____________________

Thanks, [email hidden] and Wayne.
I have copied your reply, Wayne, onto the recipe, (as I have done several
times to my queries, thank you!).
I haven't ever made a pecan pie that I recall -- the ingredients are a bit
daunting! I would have a piece at a restaurant though, because I would not
be faced with the whole pie, but I'm sure restaurant pecan pie is never the
same, except maybe in the case of Jestine's.

I had a piece of chocolate pie at the Old Chicahominy House, near
Williamsburg, Tuesday, (while visiting Jamestown) that was most unusual. DH
had a coconut pie there that was unusual, too. Neither had what I call
'foam' (meringue) on the top. The coconut pie was more custard-y than
pudding-y and had pieces of coconut in the cream/custard. My chocolate pie
had sort of brownie-like film on the top, and the inside was like a very dry
mousse. I wouldn't have any idea what this pie might be called to
distinguish it from any other chocolate pie.
Pie and coffee came with the meal. Our meal was a Brunwick stew and
Virginia Ham inside a thin rectangular biscuit. It also came with a big
(looked like canned) peach with a horrible mayonaisse/shredded cheese poured
over it.

Old Chicahominy House is recommended for breakfast. DH said that the
Virginia Ham biscuit was probably on the breakfast menu, so we got a taste
of breakfast. Service? Fantastic.

Dee Dee

You didn't eat at the Trellis?
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

Dee Randall said:

DH & I were talking to a couple that had stopped at Jestine's in
Charleston, South Carolina and had the pecan pie. They said it was the best
pecan pie they had ever eaten. I see that Rachel Ray's program $40
Charleston, S.C. has a recipe for it @
http://tinyurl.com/zvvoa

Are there any pecan pie bakers on this ng that would know why this might be
the best pecan pie that a couple had ever eaten. (I had a feeling this
couple knew their food.)
Thanks,
Dee Dee

I've made pecan pie literally hundreds of times and this is a VERY
typical recipe. I've never used lard for the crust however. I have
made an apple crostata with a crust made with only butter and my family
raved about the crust.

Maybe the couple had an attack of the munchies?

gloria p

"The Cook" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Wed 26 Apr 2006 10:11:32p, Thus Spake Zarathustra, or was it Dee
Randall?

> DH & I were talking to a couple that had stopped at Jestine's in
> Charleston, South Carolina and had the pecan pie. They said it was the
> best pecan pie they had ever eaten. I see that Rachel Ray's program $40
> Charleston, S.C. has a recipe for it @
> http://tinyurl.com/zvvoa
>
> Are there any pecan pie bakers on this ng that would know why this
> might
> be the best pecan pie that a couple had ever eaten. (I had a feeling
> this couple knew their food.)
> Thanks,
> Dee Dee

Dee, I've baked a lot of pecan pies in my life, as have my mom and
grandmother. This recipe is truly one of classic proportions. Notable
differences would be the choice of light or dark corn syrup and the
choice
of granulated or brown sugar. My family's personal favorite combination
is
light corn syrup and light brown sugar. Apart from that, this is
exactly
the recipe I follow, handed down from my grandmother.

I have learned a baking trick, however. If the filling mixture is
gently
heated just before the point of the eggs cooking and then added to the
crust, it provides a better texture when baked.

As to what makes this recipe "the best they've ever eaten", I'd say it's
the balance of ingredients.

--
Wayne Boatwright @¿@¬
_____________________

Thanks, [email hidden] and Wayne.
I have copied your reply, Wayne, onto the recipe, (as I have done several
times to my queries, thank you!).
I haven't ever made a pecan pie that I recall -- the ingredients are a bit
daunting! I would have a piece at a restaurant though, because I would
not
be faced with the whole pie, but I'm sure restaurant pecan pie is never
the
same, except maybe in the case of Jestine's.

I had a piece of chocolate pie at the Old Chicahominy House, near
Williamsburg, Tuesday, (while visiting Jamestown) that was most unusual.
DH
had a coconut pie there that was unusual, too. Neither had what I call
'foam' (meringue) on the top. The coconut pie was more custard-y than
pudding-y and had pieces of coconut in the cream/custard. My chocolate
pie
had sort of brownie-like film on the top, and the inside was like a very
dry
mousse. I wouldn't have any idea what this pie might be called to
distinguish it from any other chocolate pie.
Pie and coffee came with the meal. Our meal was a Brunwick stew and
Virginia Ham inside a thin rectangular biscuit. It also came with a big
(looked like canned) peach with a horrible mayonaisse/shredded cheese
poured
over it.

Old Chicahominy House is recommended for breakfast. DH said that the
Virginia Ham biscuit was probably on the breakfast menu, so we got a taste
of breakfast. Service? Fantastic.

Dee Dee

You didn't eat at the Trellis?
--
Susan N.

No; DH read reviews that said that the food wasn't like it used to be, but
we did have their "Death by Chocolate" much touted dessert in the afternoon.
Actually I only ate a small part of mine.

We ate at the Kings Arms Tavern Monday and I had a vegetable pie that I've
not had before. The crust on top was perfect and luscious. The inside had
a filling of mainly greens and salsify (the root part as well) with a small
amount of tomato sauce around the pie. All fresh ingredients. A big glass
of red wine just about did me in when we went out in the hot weather. A
tour thru the Wren Building at William & Mary was then a real treat we just
happened upon which got us out of the heat.

But we did eat dinner Tuesday at the Fat Canary. We had their chocolate
dessert which was really terrific - I would rate it 100%, vs. Trellis' 60%.
Fat Canary has got some fabulous reviews. No reservations were available
until after 9pm. We ate at the bar, had excellent professional service. I
liked it better, seemed like that's where the action was -- tee hee! I had
salmon and argula; DH had a fish dish which he said was the best he'd ever
had. The beer was a draft from Legend, a Virginia company. I don't drink
beer often, because it's not usually that great, but it was really good.

The next day we ate at RiverWalk in Yorktown for lunch. Crabcake and pinot
noir for me. The crabcake was a combination of Dungeness/and/or Blue Crab. I
haven't eaten tartar sauce in many years in a restaurant (nor at home), but
it was made with bits of artichoke hearts in it. It seemed it was perhaps a
mixture of cream cheese and sour cream -- something like that. It was
secretary's day and it was really full up, but we were seated immediately;
lucky.

Another highlight was Merchant's Square in Williamsburg; Williams-Sonoma
where I was able to get the Oxo spinner (large) that Cook's Illustrated has
recommended.

A missed chance was buying (you have to practically reserve it, he said) the
Billy Bread that is in the Cheese Shop or Wine & Cheese Shop that is
semi-attached to the Fat Canary restaurant. They serve you all you want at
the restaurant, though. Hey, it is very good! I think it might be a
sourdough, if I recall. Oh, my!
Dee Dee

"Default User" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

DH & I were talking to a couple that had stopped at Jestine's in
Charleston, South Carolina and had the pecan pie. They said it was
the best pecan pie they had ever eaten. I see that Rachel Ray's
program $40 Charleston, S.C. has a recipe for it @
http://tinyurl.com/zvvoa

Are there any pecan pie bakers on this ng that would know why this
might be the best pecan pie that a couple had ever eaten. (I had a
feeling this couple knew their food.) Thanks, Dee Dee

It's a pretty standard recipe. I much prefer pies made with pecan
halves rather than chopped, and toast those pecans first!

Brian

For me with pecans in anything I bake, I leave them halved; but in the last
few years I've toasted most nuts before I add them. What a difference, you
are very right.
Dee Dee

"Ranee Mueller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Quoted post said:

I prefer a combination of
light corn syrup and brown sugar.

I do that as well, and tons of pecans, much more than most recipes
call for, a cup of chocolate chips (good Belgian chocolate) and some
bourbon, just a touch, and whipped cream on top, when it has cooled.

Regards,
Ranee

Thanks, Ranee -- would you use your own chocolate that you yourself have
chipped? Just asking because I don't buy chips anymore, but always wonder
whether 'chocolate chipped by the cook" might just spread too much; or is
that what you might be looking for in the case of this pie?
Dee Dee

Dee Randall said:

"Default User" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Quoted message said:

Are there any pecan pie bakers on this ng that would know why this
might be the best pecan pie that a couple had ever eaten. (I had
a feeling this couple knew their food.) Thanks, Dee Dee

It's a pretty standard recipe. I much prefer pies made with pecan
halves rather than chopped, and toast those pecans first!

Quoted message said:

For me with pecans in anything I bake, I leave them halved; but in
the last few years I've toasted most nuts before I add them. What a
difference, you are very right. Dee Dee

If you toast pecans to put in something, DON'T leave them out where
people can get at them, or quickly you'll have no toasted pecans.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

In article <[email hidden]>,

Dee Randall said:

Thanks, Ranee -- would you use your own chocolate that you yourself have
chipped? Just asking because I don't buy chips anymore, but always wonder
whether 'chocolate chipped by the cook" might just spread too much; or is
that what you might be looking for in the case of this pie?

I use chips because I can get them inexpensively (I know they are not
as high a quality of Belgian chocolate as I could get by getting blocks
of it, but I am more likely to eat the blocks), more so than Nestles. I
don't see why chopped chocolate wouldn't work. It all kind of melts
together anyway, it's kind of like a candybar pie. 🙂

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Dee Randall said:

DH & I were talking to a couple that had stopped at Jestine's in
Charleston, South Carolina and had the pecan pie. They said it was the best
pecan pie they had ever eaten. I see that Rachel Ray's program $40
Charleston, S.C. has a recipe for it @
http://tinyurl.com/zvvoa

Are there any pecan pie bakers on this ng that would know why this might be
the best pecan pie that a couple had ever eaten. (I had a feeling this
couple knew their food.)
Thanks,
Dee Dee

Well, other than the lard in the crust and the chopped pecans,
which facilitate cutting, no. That recipe has a relatively
high amount of sugar even for pecan pie, so it must be even
more hideously sweet than the normal version. I still want a
minimally sweet one myself.

--
Jean B.

Jean B. said:

Well, other than the lard in the crust and the chopped pecans, which
facilitate cutting, no. That recipe has a relatively high amount of
sugar even for pecan pie, so it must be even more hideously sweet
than the normal version. I still want a minimally sweet one myself.

I've been using part Steen's Cane Syrup and part corn syrup in mine.
The cane syrup has a bit of molasses flavor. I found all cane syrup to
be a bit too much, but some adds an interesting note.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)