I could do a nut crust but since Christmas is my one time a year splurge I
will use a pastry for the mini pecan pies like filo <sp?> or a rolled very
thin pastry dough

pecan pies pre ww2 were made with sugar syrups or maple and not corn syrup.

corn syrup be it reg or hfcs spikes me like made for a long time and sends
me out of whack for a day or so...pure cane sugar will raise me but drop me
down right away and I'm fine after..id rather once a year take a quick hit
to say 140 and done and never hit that again all year then a couple days at
120 after the original 140 spike.

but then again I might just behave and go with a nut crust and toasted
pecans sitting on a custard filling rather then a syrupy one...not decided
yet.

KROM


"Ozgirl" wrote in message ...



"KROM" > wrote in message
...
> I too funny enough am doing a pecan pie for Christmas..great minds and all
> that I guess..lol
>
> I was thinking of doing a old fashioned pecan pie recipe with subs cooked
> in small filo dough cups

Sounds unusual but let us know what it tastes like.