Pie Moron: Help me adapt a recipe?

[midnightferret]

Hey y'all:

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

[blue room]

I think what the "pie people" here would need to know is--
how much bourbon do you want to add, and is Steen's thicker or thinner than corn syrup?
I've never had a problem switching brown and white sugar in anything. I'm not an experienced baker, but I think it's a matter of ratios.

[Plano Rose]

Steen's is thinner than corn syrup. The recipe on their website calls for flour.

[midnightferret]

How much bourbon: lots.
Steen's is probably about the same thickness.

I also can't find a good straight up pecan pie recipe.

[blue room]

This one is simple, uses dark brown sugar. http://southernfood.about.com/od/kentuckyrecipes/r/bl00227c.htm

Here's another
http://www.massrecipes.com/recipes/98...

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.

[midnightferret]

Thanks! I also found one at http://www.cajun-shop.com/recipesloui...

It uses white sugar, but I notice it uses cornstarch, too. I will see: I don't think using brown sugar will change the consistency, though, just the flavor, and that's ok. Thanks for your help!

[yfunk3]

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)