Pie Moron: Help me adapt a recipe?
Once again, I have trolled both the internet and Chowhound, and I'm at a loss. I'm a pecan pie purist. In my opinion, the only "different" thing that goes in pecan pie should be bourbon. Not chocolate, or anything like that.
However, I've got problems. I want to make a pecan pie with only *dark brown* sugar, not white sugar. Steen's cane syrup, not corn syrup, and I want to add bourbon. I can't seem to find a recipe that I can alter without possibly changing the consistency: and consistency is key if you don't want pecan pie guts everywhere when you cut into it.
I once had a decent recipe, but I'll be darned if I can find it, and I seem to remember that the final product was a little gooshy anyway. Please help? My husband's and my first Thanksgiving at home depends upon it! :D
I'm thinking you just need to add an extra egg or two to help it set up better. I'm not a food scientist, though! :o)
This one is simple, uses dark brown sugar. http://southernfood.about.com/od/kent...
You could add bourbon for flavor, like 1 tablespoon instead of or plus 1 teaspoon vanilla (there are 3 teaspoons in a tablespoon.) But if you add more than that it could become too watery.