I’d been planning on making a pecan pie this year for Thanksgiving, but unfortunately, the list of ingredients sent me on a little scavenger hunt around here, as American baking in a foreign country can do. And in spite of my best efforts, I didn’t quite make it.
The first issue was I opened a big bag of pecans that were brought o me by a friend in the states, which had gone beyond and unfortunately had to get dumped. (Readers often remind me to put nuts in the freezer, which of course, I know. But they obviously haven’t seen my very un-American sized freezer.)
I also wanted to track down some rice syrup. Most classic pecan pie recipes use corn syrup and I wanted to give it a try with something different this time around to avoid the widespread panic.