Pecan pie- corn syrup vs. Maple syrup

[Anonymous]

Which do you prefer? I will be making pecan pie for the first time this Thanksgiving.

[Anonymous]

Karo. My pecan pies are legendary.
- Mississippi girl

[Anonymous]

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

[Anonymous]

My recipe uses corn syrup. I never knew that maple syrup is an alternative in some recipes but it makes sense. What does your recipe say?

[Anonymous]

You don’t make pecan pie with maple syrup. It will taste totally different than pecan pie. Karo syrup just tastes sweet. It’s just sugar in syrup form. Maple syrup tastes, well, like maple syrup.

[Anonymous]

Agree with the pp’s. Use the corn syrup.

[Anonymous]

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.

[Anonymous]

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.

[Anonymous]

If you must use Karo syrup, look for the blue label variety.

[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.

I don't think maple syrup is traditional. Maple syrup and pecans are harvested in different parts of the country. I grew up in maple syrup country and never had pecan pie until I was an adult, it's just not a thing. And I don't imagine southerners shipping in maple syrup...

[Anonymous]

Corn syrup. Maybe add a touch of maple if you want that flavor but can’t imagine wasting that much maple syrup on a pecan pie.

[Anonymous]

Been awhile but I thought mine had brown sugar and butter as the gooey part.

[Anonymous]

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.

[Anonymous]

Anonymous wrote:Been awhile but I thought mine had brown sugar and butter as the gooey part.

Maybe in addition to the corn syrup

[Anonymous]

The old Cooks Illustrated recipe (using maple syrup) produces the most heavenly pecan pie I’ve ever had — and I’ve spent a good deal of time eating my way through the finest (Karo-rich) pecan pies of the American south.