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**Update Pecan Pie**

I made the pecan pie last night as a test run for thanksgiving. I found out a couple of things. I have reposted the recipe here.

Looks like it needs to cool completely before eating to set up so probably best to make it the night before thanksgiving, then stick it in the oven for lten minutes to get it a little warm around the edges if you like.


Makes one 9” pie

1-2 c. lightly toasted, unsalted pecan halves

1 and 1/2 c. maple syrup
3/4 c. water
pinch salt
1/4 c. cornstarch
mixed with 4 and 1/2 T. cold water OR rum or bourbon
2 T. Earth Balance
1 tsp. pure vanilla extract

Preheat the oven to 400 degrees F. Poke the pie crust all over with the tines of a fork and pre-bake for 3 minutes. Remove from oven to a rack.
In a medium saucepan combine either the water and sugar mixture OR the maple syrup with the second 3/4 c. water. Bring to a boil and boil for 5 minutes. Add the salt and the dissolved cornstarch, whisking vigorously. Stir and cook over high heat just until the mixture thickens and is clear. Remove from heat and stir in the margarine and vanilla—stir til the margarine is melted. The mixture will still be fairly liquid.
Pour this into the pre-baked pie shell. Arrange the pecan halves on top, pressing them all the way down to the bottom crust, or as far as you want. Do more layers of pecans arranged in a nice pattern. Place the pie in the middle of the oven and immediately reduce the heat to 350 degrees F. Bake 30 minutes. The filling will still be “jiggly”—don’t worry; it will set as it cools. Cool on a rack for about 1 and 1/2 hours, then refrigerate until thoroughly cooled and set. Serve with vanilla non-dairy “ice cream” such as Tofutti, Soy Delicious, Soy Dream, Rice Dream or my new favorite Freezees.


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