Pecan pie- corn syrup vs. Maple syrup

[Anonymous]

Oops. Cooks Country, not Cooks Illustrated!

[Anonymous]

Anonymous wrote:Karo. Make two so you can eat one for breakfast over the next several days.

Yummm. Pecan pie with a hot cup of coffee is heaven.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Cane syrup (Steens or other brand), if you can find it, is far superior to corn syrup. Maple syrup is of a completely different consistency and I've never tried it in a pecan pie.

Most maple syrup is corn syrup with maple flavoring.

Most pancake syrup is what you describe. Most maple syrup is maple syrup.

[Anonymous]

Maple syrup is not going to hold it together

[Anonymous]

Anonymous wrote:I've made it both ways (maple syrup is the old school method) and I prefer corn syrup, but probably just because that's what's most familiar.

Maple syrup is NOT the old school way. Pecans grow in the south. Pecan pie is a southern dish. Maple syrup is not endemic to the south. That's why it is traditionally corn syrup. People used what they had which was not maple syrup.

[Anonymous]

OP here. Thanks everyone! My family has traditionally used corn syrup too. I saw the different recipe with maple syrup and I was intrigued, but I am going to stick with what’s good.

[Anonymous]

Karo

[Anonymous]

You want to use GOLDEN SYRUP, not maple syrup. I did that last year and it was great. A bit deeper flavor, but not such a huge difference.

[Anonymous]

Corn syrup! I literally keep corn syrup on hand only for two uses: 1. Bubble solution for my kids and 2. Pecan pie!
Maple syrup has a completely different water/ sugar ratio and that will not work in most pecan pies. If you want maple flavor I would add maple extract to the mixture - King Arthur Flour sells one.

[Anonymous]

Anonymous wrote:You want to use GOLDEN SYRUP, not maple syrup. I did that last year and it was great. A bit deeper flavor, but not such a huge difference.

The Smitten Kitchen recipe uses Lyle's golden syrup. I agree that it's good, although I didn't notice a huge difference. I grew up on pecan pies made with corn syrup, and would go with corn syrup over maple syrup.

https://smittenkitchen.com/2015/11/pecan-pie/

[Anonymous]

Anonymous wrote:

Anonymous wrote:You want to use GOLDEN SYRUP, not maple syrup. I did that last year and it was great. A bit deeper flavor, but not such a huge difference.

The Smitten Kitchen recipe uses Lyle's golden syrup. I agree that it's good, although I didn't notice a huge difference. I grew up on pecan pies made with corn syrup, and would go with corn syrup over maple syrup.

https://smittenkitchen.com/2015/11/pecan-pie/

I'm going to guess that's exactly where I got my recipe last year. Love Smitten Kitchen! (I'm PP who posted golden syrup above)

[Anonymous]

I have a recipe that uses both (corn syrup and maple syrup) - it makes the pie a little less sweet overall and has gotten rave reviews from my relatives in Mississippi.

[Anonymous]

Karo. Maple would taste horrible.

[Anonymous]

Definitely Karo

[Anonymous]

Maple syrup is for butter tarts with pecans.

Karo is for pecan pie.

-Canadian, born and bred with a maple syrup tap in hand.