On Sun, 21 Nov 2004 21:19:23 -0500, "Jean B." > wrote:

>How big a pie does this make? This looks interesting, because it
>would not be so horribly sweet. I have been looking into making
>pecan pie with Lyle's Golden Syrup or rice syrup (a la Cooking
>Light) instead of corn syrup. The former is supposed to impart a
>great flavor.

Just your basic 9" pie. And it isn't awfully sweet, so it works well
with a scoop of French vanilla ice cream. If you use your alternative
syrup, let me know how that works out. (One caveat: it's always a good
idea to try a recipe out as written before tweaking it, as you have
something against which to judge.) This is actually a very easy pie to
make.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

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