Contemporary pecan pie
Pies
This Thanksgiving season, I set out to create a go-to pecan pie recipe that was both free of corn syrup and ‘traditional’ – that is without bourbon, chocolate, or any other third party ingredient attempting to offset the sweetness. Instead, I decided to rely on the subtle aroma of darkly browned butter, a whisper of cinnamon, and soft notes of floral honey to add dimension without compromising the classic flavour of molasses and nuts. Use this as an opportunity to see how far you can brown your butter, and the reward will be unparalleled flavour.
<br />
<br />Adapted from: Carole Walter. ‘Southern Pecan Pie.’ Great Pies and Tarts.
Share:
Comments