Pecan pie

notbob wrote:

Sugar alchemy is controlling the temperature transistions and ratios of
glucose to fructose to acheive the desired texture. The reason pecan
pie uses corn syrup is to determine the final consistancy that
approaches a custard or pudding.

Regular corn syrup has a very high percentage of glucose. Other types
of sugar have different ratios of glucose and fructose with cane/beet
sugars being 50/50. Alton Brown treats corn syrup as 100% glucose.


Probably true. Both are native to the Americas and the pie is a recipe
of US colonists from Europe. Corn syrup is an old invention.
 
notbob wrote:


I've substituted maple syrup. It tastes better but it falls
apart more easily. TJ's grade B or C maple syrup -- mmmmm!



S.
 
notbob wrote:


If it makes you feel better you could probably substitute honey for
the corn syrup AND the white or brown sugar -- but then the moisture
content will probably be too high.

If you use all granulated sugar, the filling won't be creamy; it might
even crystallize.

If you don't want to use corn syrup, make a buttermilk pie instead of
a pecan pie.

-Bob
 
In article , [email protected] says...

According to , the oldest extant pecan pie recipe dates from 1925.
According to corn syrup was invented in 1882. So it seems
likely that the corn syrup came before the pie.
 
On 3/24/2011 5:17 PM, zxcvbob wrote:
We've successfully made pecan pies with Steen's Pure Cane syrup, and
East Texas favorite for years. Mostly we make them dark Karo syrup
though as that is the syrup most of the old recipes call for.
 
In article ,
"Pete C." wrote:


Can you actually but HF corn syrup in "home cooking" size bottles? What
brand? What's the label look like? If you got it, what would you do with
it *that would be better* than using plain ol' corn syrup (like Karo)?

Isaac
 
In article ,
isw wrote:



We just had this discussion on a local food group. I'm not aware of it
being for sale to consumers in small bottles. It used to be that Karo
corn syrup contained some HFCS, but they've taken it out (except for the
pancake syrup). HFCS is preferred by US food manufacturers for two
reasons:

1. It's cheaper than regular sugar
2. Handling costs are less, since it can be pumped

--
Dan Abel
Petaluma, California USA
[email protected]
 
Dan Abel wrote:

Just FYI.


Molasses pecan pie
-----------------------

Mix 3 well beaten eggs with 1 cup of real "old fashioned" molasses
[unsulphrated iirc], 1/2 cup of dark corn syrup, 1 tsp. of vanilla and a
pinch of salt. When thoroughly blended, beat in 2 tbs. of melted
butter. Coat 1 cup of chopped pecans with 1 tbs. of flour, then stir
into the first mixture. Pour evenly into an unbaked pie shell, bake in
a moderate oven (350 F) for about 40 minutes or until set, cool and
serve.

-----------------------

Its just my own opinion, but i enjoy a cream sherry with the pecan pie a
la mode (or with whipped cream). I have often thought of trying to
introduce the cream sherry into the recipe but as yet have not quite
figured out how, though i have an eggnog pecan pie recipe that call for
sherry but is made with gelatine.
--
JL
 
On 3/25/2011 9:50 AM, jmcquown wrote:

HFCS means "high fructose corn syrup" and just what is supposed to be
wrong with fructose? Fructose is half of the sucrose molecule anyway
(the rest is glucose).

--


James Silverton, Potomac

I'm "not"
[email protected]
 
On 25/03/2011 1:04 AM, Dan Abel wrote:

If you buy sugar in large enough quantities you get it in bulk and it
can be blown, which is similar to pumping, or it can be dumped. When
you buy liquids they have to be stored in tanks and since it is a food
product it would use stainless steel, and that can be expensive.
However...... the food business empire being what it is, it is a safe
bet that there is money ssved by using HFCS instead of real sugar.
 
notbob wrote:

Even according to Karo, the corn-syrup-based pie originated in the
1930s. I have found a few references to earlier versions and a
recipe for a pie from 1922 that contains molasses and white sugar:

Pecan Molasses Pie

2 eggs
1/2 cup molasses
1/2 cup sugar.
1/2 cup milk
1/2 tablespoon butter
1/2 tablespoon flour
1/2 teaspoon vanilla
3/4 cup pecan pieces.

Let molasses and butter come to a boll, then pour slowly Into
eggs, sugar, milk and flour, which have been well beaten. Cook,
add vanilla and pecans. When cool pour crust and bake.

This was one of three recipes furnished by H. G. Lucas, President
of the Texas Pecan Growers Association, Brownwood, Texas, and
published in a Texas Department of Agriculture Bulletin, which
appeared in Economic Entomology: Pamphlets, Vol. 155 (1922), pp
144-145.

The other two recipe are not in the same line, as far as I am
concerned. There are also a smattering of references to a San
Saba Pecan Pie, but I have not yet found a recipe for that. Maybe
I will find one in my currently packed material.


--
Jean B.
 
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