Hello culinary minded people, I am trying to figure out how to use peanut butter in a pecan pie filling recipe. My goal is to make a predominantly peanut butter flavored pie that has the same consistency as a pecan pie's filling. I love that gooey filling in a pecan pie and feel that peanut butter would work well with the flavors in a pecan pie. Now I am hoping to make a pie that only has the peanut butter flavored filling in it with no pecans, so that it is just a smooth pie filling. The issue that I am encountering is how to balance the fat and sugar ratios in the pie so that the filling has the same consistency as the filling in a pecan pie, just flavored with peanut butter. The example recipe that I am using can be found at https://www.simplyrecipes.com/recipes/pecan_pie/
I follow this recipe but leave out the pecans, but I cannot maintain the consistency of the original pie when I use peanut butter. So my question is, how do I need to change the amounts of sugar, corn syrup, butter, and eggs so that when I add 1 cup of smooth peanut butter the resulting pie has the same consistency as that of a regular pecan pie?
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