I’m back!! And, I’m feeling much better. Actually, I started feeling better just before Thanksgiving, but with the usual holiday festivities, I didn’t get a chance to blog until now. Thanks to everyone for their well wishes!
My sister (Codename: Chunklet’s mom) requested pecan pie, and I had enough to make two pies. So, I performed an experiment by making a “healthy” pie and a “classic” pie.
For the healthy pecan pie recipe, I followed Cooking Light’s maple-bourbon pecan pie and substituted in brandy for the bourbon. Chunklet’s mom found it quite tasty but said it had a slight soapy taste. Not sure what that means. My other sister (Codename: DSN Engineer) said it was really good, but then spit it out after hearing it was healthy. I think she was being unduly harsh towards the healthiness! Ha! I thought it was just sweet and gooey enough but was disconcerted by the fact that some of the egg whites ended up not incorporating enough.
As for the “classic” pecan pie, I went with the recipe found on the back of the Karo corn syrup bottles. My sisters greatly preferred this “full decadence version” because of the extremely gooey, sticky, and delicious flavor of the pie. They didn’t even mind the lack of bourbon or brandy.
So, when it comes to pecan pie, classic is better, as with most types of desserts. Although both pies were completely gone by the end of the meal, my sisters were happier with the classic recipe. However, my niece (Codename: Chunklet) had no problems eating either pie! I hope everyone had a great Thanksgiving!