Emily, I used the pecan pie recipe I've used a few times, which is from my Williams Sonoma baking book. I like it because it's a maple pecan pie -- it uses maple syrup rather than corn syrup. Although I always add at least an extra cup of chopped pecans, as you and I have discussed, to fix the gooey ratio problem I have with most pecan pies. :)
It's beautiful! Did you use my awesome recipe?
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Emily, I used the pecan pie recipe I've used a few times, which is from my Williams Sonoma baking book. I like it because it's a maple pecan pie -- it uses maple syrup rather than corn syrup. Although I always add at least an extra cup of chopped pecans, as you and I have discussed, to fix the gooey ratio problem I have with most pecan pies. :)
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