Pecan Pie
Introduction
Pecan pie, that sweet confection now so dear to the hearts of Americans that no festive season feels complete without its presence, looks very much like treacle in its delightful, gooey filling and the maize-like somewhat slightly burnt flavor of the Pecans. Generally eggs play the role of the custard in pecan pie but this egg-free version has been created using plant-based foodstuffs that are available elsewhere in the world to bring about the same delectable texture and flavor that result from eggs. A flawless replication of creaminess in this vegan pie comes from the clever combination of cornstarch and maple syrup. One of such great things is the traditional pecan pie, which with the buttery crust and a sweet, nutty filling looks exactly as a holiday favorite and thus the eggless version of it is rather fresh and alluring.
Pecan pie is a southern soul food that was born out of the presence of the pecan trees in the area. The pie is loved for not only its dense, molasses resemblance but also the struck perfection when melted in the coffee with a crunch of the toasted pecans, the result being a great combination. Furthermore, this eggless variation of the pecan pie fails to compromise on the flavor and texture, so one can have no fears that his or her dessert would be any less satisfying and indulgent as the traditional version. Whether you are a vegan, faced with a food allergy, or you are simply looking for a way to bring a new spin to a time-honored food, this pecan pie will provide you with a pie featuring all the warmness, mushy texture, and flavors that you normally get from holidays. You may also add a nice icy cold vanilla bomb to finish the whole show.
How much time can it take
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Ingredients
For the Crust:
1 1/4 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
1/4 teaspoon salt
3-4 tablespoons ice water
For the Filling:
1 cup light corn syrup
1/2 cup brown sugar
1/4 cup maple syrup
3 tablespoons cornstarch
1/2 cup melted unsalted butter
1 teaspoon vanilla extract
1 1/2 cups pecan halves or pieces
Method
1. Prepare the Dough: Mix the flour and salt in a big bowl. Cut in the butter until it is mixed in properly and the mixture is similar to fine crumbs. Gradually add ice water to the mixture, a tablespoon at a time, and mix until the dough is formed. Spread the dough out and gently press it into a 9-inch pie tin. Pinch the edges and let them sit aside.
2. Making the Filling: On medium heat in the stove, stir together corn syrup, brown sugar, maple syrup, and cornstarch in a saucepan. Whisk it the whole time until it is getting thicker and reaches a bit of a custard-like texture, about five to seven minutes. The bag is to be lifted from within, then the rest of the ingredients are to be added: melted butter and vanilla extract.
3. Line the Pie: Spread the pecans in a single row on the prepared crust. Pour the filling recipe over the pecans so that they are completely covered.
4. Place in Oven: Preheat the oven to 350°F (175°C) and bake the pie for 45-50 minutes until the filling sets and the crust turns golden brown. After that, the pie should be cooled down before it can be served.
Notes
Cornstarch Substitute: Cornstarch is a necessary ingredient. This is because it keeps the mixture well bound in your eggless dish. If you are a strict vegetarian, you can use arrowroot powder as a substitute.
Crust Options: Pie crusts made in stores are a quick and easy option especially when you are in a hurry. You can also discover the secret graham cracker crust route for something that is textural and flavored differently.
Consistency Tips: Stir the filling mixture continuously while it is in the stovetop so you do not have any lumps. If it is too thick, provide a little maple syrup to make the pour smoother.
Serving Suggestion: That is, is it your best guess that just reheating each slice in the microwave oven for 10-15 seconds will be the strategy that brings out the best of it. It is complemented by vanilla ice cream and whipped cream, which in turn diminishes the sweet of the pie.
Conclusion
This eggless pecan pie is a simply pleasant and delicious dessert, which is a pecan without the eggs, the beloved flavors of pecan-and-caramel are taken.
The caramel, caramel-like notes of which come from the maple syrup and brown sugar, make the center gooeyness a magic treat as it smoothly blends with the buttery, flaky crust and the caramelized pecans giving them life. This recipe is a demonstration of the amazing flexibility of pecan pie, thus proves either you can cook it eggless and still it shall be of a good consistency and taste or make it with the traditional ingredient. Thus you can achieve the same performance with the eggless version as you would have with the other version of the pie. Whether you are having this for a holiday or a cozy dessert that’s sure to be to come to your FAVORITE list.
That eggless tweaking is also a no-brainer and sows the floor with cornstarch whose tight hold gelatinously thickens the filling, the same way of eggs in the French traditional tarte. This dessert really is a solution for those who want to remain within their dietary preferences but avoid the compromising of the recipe.
Nutrition fact
Calories: 410
Fat: 25 g
Carbohydrates: 45 g
Sugars: 30 g
Protein: 3 g
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