The weights here look quite unusual?

Has this recipe been tested with the weights suggested? They appear pretty off standard (also, down to the half-gram?) and I wonder if the recipe was ever baked with these weights or if they were calculated using a website...

Pecan Pie Bars
Recipe question for: Pecan Pie Bars


Charlotte October 2, 2020
I know these are pecan pie bars which by nature usually have an abundance of sugar, however, 946 1/2 grams of sugar/corn syrup between the crust and filling is way too excessive.
AntoniaJames October 6, 2020
Yes, those seem excessive to me, too! For years I've made a pecan pie recipe for my husband (whose roots run deep in the South) from an old New Orleans cookbook. I find that pie unbearably sweet, though its combined sugar + corn syrup would amount to about 625 g in this recipe.

I've made pecan pie bars before. May I respectfully suggest that not putting sugar in the crust makes the bars even better? That's because the unsweetened crust takes on an almost savory quality against the sweet filling (no matter what quantity of sugar and corn syrup one uses), making the bars altogether a bit more interesting, and delicious. ;o)

Coral L. September 22, 2020
Hi Lisa! We have an internal volume-to-weight conversion chart that our test kitchen uses when developing and testing recipes. If your scale does not reflect half grams, simply round up to the nearest whole number.
lisagilbert September 22, 2020
Thanks so much! Sounds like this one was developed using measuring cups then? (I have a batch in the oven as we speak!)
AntoniaJames September 24, 2020
Does the test kitchen use mass or volume measures in the first instance? I worry if you are starting with volume and then simply looking at a chart to fill in the mass amounts. That's because there can be huge variations in the actual mass of a given volume of certain ingredients, most notably flour.

A few years ago, I noticed an alarming inconsistency in the alternate gram measures stated for flour in baking recipes featured on Food52. I did a little research, which showed a range from 120 to 146 grams per cup, across 10 recipes published by Food52 editors or staff contributors. Those 26 grams can make such a difference. ;o)
Coral L. September 24, 2020
Hi AntoniaJames! It actually differs from recipe developer to recipe developer. Some of us write with weight in mind; others start with volume.

We then aim to provide our test kitchen with both the volumetric and weight measurements to cross-test. (And yes—as of the past year or so, we've been making an effort to standardize to 128 grams/cup of AP flour).
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