The impending arrival of Halloween must have had sugar on the brain this past weekend. I used the convenient excuse of having two babysitters come over Saturday evening to throw together this tasty Pecan Pie. Because everybody knows that if you want to maximize your sugar intake with pie, the pecan variety is the way to go. I really got slapdash with the syrup combination this time. While simultaneously overcooking my butter and brown sugar mixture on the stove, I was racing around getting my 3/4 cup of various syrups together. I thought I had sorghum, and was planning to put a bunch of that in there, but I must have used it up. So, I used about 1/2 cup of brown rice syrup, a splash of really dark molasses, a generous pour of honey, and a generous pour of maple syrup. It might be the best flavor combination yet! And although I fretted over my extensive cooking of the butter and brown sugar (some of it gathered together into chunky crystals, oops), it all cooked up just fine into that lovely velvety sugar custard!
Current Pie Tally: 230
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