Many will balk, but some will get it right away.
If you’re all about the gooey innards of a rich, smooth, quality pecan pie, and you are generally happy with the pecans but veer on the side of “leave ’em” (vs. “take ’em”), then we understand one another.
So take the recipe for the More Sweets Please Decadent Deep-Dish Pecan Pie (excellent in it’s own right, of course), and make this complicated recipe adjustment in order to shine the spotlight on the goo:
Omit the pecans.
It’s that easy.
(Back in 1997 I worked with a gal who had a pastry chef as a roommate. I immediately made my request- extolling my love of the goo, complaining about the pecan distraction in otherwise incredible pies. And then it happened- he made a pecanless pecan pie. And put it on the menu in the restaurant he worked at. I’m not sure how successful it was, but I was elated. I knew it was possible, and as they say, the rest is history.)
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