+
Home Cooking

Taking the sweetness down a couple notches on pecan pie

debbiel | Nov 30, 201409:05 AM     50

I've been making this NYT rye pecan pie recipe several times a year the last few years. I've always liked it, and it is always a hit. My taste must be changing, because the one I made for Thanksgiving was just too sweet for me.

The sugars in the recipe are 1 1/4 cup light brown sugar, 1/3 c. dark molasses, 1/3 c. light corn syrup. How would you recommend playing with these amounts to reduce the sweetness?

Thanks!

http://www.nytimes.com/2010/11/17/din...

Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

What Makes a Wine 'Dry?'
Explainers

What Makes a Wine 'Dry?'

by Pamela Vachon | If you are any self-proclaimed lover of wine, it is likely that you have used the term “dry” to describe...

What Is the Difference Between Cayenne and Chili Powder?
What's the Difference

What Is the Difference Between Cayenne and Chili Powder?

by Pamela Vachon | So you’re trying to heat things up, are you? In one hand you have a bottle of cayenne, in the other...

These Regional Chains Need to Expand Nationwide
Explore

These Regional Chains Need to Expand Nationwide

by David Klein | Despite some progress, “chain” is still considered a dirty word in the food world—and for good reason...

St. Patrick's Day Cocktails That Are Better Than Gold
Recipe Round-Ups

St. Patrick's Day Cocktails That Are Better Than Gold

by Brittany Loggins | Whether you’re celebrating by heading...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

See what's new!

View latest discussions ›