Terry Pulliam Burd wrote:
>
> 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

Thanks for the info. I have been looking for not-so-cloying pecan
pie recipes for a long time--and ones that avoid corn syrup. I
will take your advice and try this "as is" first.

--
Jean B.