![]() Finally, we love the crunch you get from pecan halves, but if you’re a chopped pecan person, feel free to swap them in (you’ll need about 225 g). It’s gotten a bad rap over the past few years, but we wouldn’t bake without it-if you can’t or don’t want to use it, brown rice syrup makes a noble substitute. ![]() Corn syrup is essential to pecan pie filling, giving it its signature gooey texture. The pie dough is simple, but be sure not to overwork it, and keep in mind that the crust is blind-baked, meaning the pie shell is popped into the oven twice-once before the filling is added and then again after. Instead of focusing on embellishments, we homed in on the things that really matter: the deep flavor of toasted pecans, a caramely custard, and buttery flaky pie crust. This classic pecan pie recipe has no chocolate chips, booze, or hard-to-find ingredients.
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