Pecan Pie. Corn Starch Or Not?
November 24, 2011 1:04 AM Subscribe
PECAN PIE! I'm thinking of substituting palm sugar (which has a vanilla flavor built in) for syrup. And I have other issues. Cornstarch or not? I'm adapting different techniques and I've never done this before - HELP!
posted by jbenben to Food & Drink (21 answers total) 4 users marked this as a favorite
Here is my deal. This is my first Pecan Pie. I personally like pies that have a lighter custard. I understand custard.
To bump up the flavor, my plan is to use dissolved palm sugar to improve flavor. My palm sugar is hard when cold, liquid when hot. Instead of vanilla extract, I'm using a very expensive but over-dried vanilla bean soaked in cognac.
With my current plan, I'm pretty sure I'll overdo the vanilla. I can pull back on the vanilla bean. I can taste before baking.
I like a lighter filling, and I'm curious to know if the lighter filling I adore does or does not include cornstarch. I've been tasting pies all over town. Do the lighter versions have cornstarch in the custard? Is that the main difference?
Yeah. I know I'm going way way outside the box. I'm looking for the best texture considering the fact that I refuse to use corn syrup.
What custard ingredients make the lightest pecan pie filling?