On Dec 6, 2:28*pm, Damaeus > wrote:
> In news:rec.food.cooking, " > posted on
> Sun, 5 Dec 2010 22:33:58 -0800 (PST) the following:
>
> > I run into the same dilemma when I bake a pecan pie once a year for
> > Thanksgiving. *At the end of the minimum baking time I give the pie a
> > gentle shake. *If the whole thing shakes like gelatin then I know it's
> > done. *If I see any sloshing or definite movement in the center then I
> > leave it in for 3 more minutes and check it again. * If it doesn't
> > jiggle at all then it's overdone.
>
> Pecan pie has to be the most concentrated source of sweetness on the
> planet. *I want to make one with less sugar, but I keep getting the
> feeling that even leaving out some of the sugar might not even result in
> the same texture. *So much of it is nothing but Karo and sugar with eggs.
>
> Damaeus

You could probably take out some of the sugar without it having too
much effect on the outcome. I have a cookbook with 18 recipes for
pecan pie and they all have different ratios of ingredients. One
recipe calls for 1/2 cup sugar and 1 cup corn syrup. Another calls
for 1 1/2 cups sugar and 1/3 cup corn syrup. Some call for light
syrup. Others call for dark. Even the amounts of butter in different
recipes can vary from just none to a whole stick.