Have you ever told somebody you’d bake them a cake and then forgotten about it? I woke up today and remembered I owed the school a Staff Appreciation cake and it was due in 2 ½ hours. Luckily, I was able to pull together a second lime bundt cake. Still, I felt guilty about forgetting and decided to bake another item. Pecan pie seemed like a good idea, but then I realized I was out of eggs. That’s how this pie came about.
If you’re wondering what a pecan pie without eggs looks like, here’s a specimen I snagged shortly after dropping the pie off.
The filling is kind of pale and has a strong vanilla-maple flavor. The thickener is flour and you can kind of taste the starch, but it isn’t entirely horrible. I’d definitely make it again if I met someone with a recently diagnosed egg allergy who was sad about having to give up pecan pie.
Hopefully I can get a few more reviews when I go pick up the dirty dish.
Recipe is from The Pecan store via their post on Bakespace, but I made a few adjustments. One being, I baked it in a 9 inch pie plate. I’m not sure it would really fit in an 8 inch, which is what the recipe calls for. I also didn’t use vanilla bean or vanilla powder, but rather my every day Mexican vanilla.
“No Eggs” Pecan Pie
1 9 inch pie shell, unbaked
1 stick (114 grams) butter
1/2 cup (65 grams) all purpose flour
1/2 cup maple syrup
1 1/3 cup (250 grams) granulated sugar
1/2 cup very hot water
5 oz evaporated milk
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
Some giant (Mammoth) pecans for decoration
Preheat oven to 350 degrees F. Line a 9 inch glass pie plate with crust.
In top of a heat-proof bowl set over a pot of boiling water, melt the butter. Reduce heat slightly and add the flour – stir until smooth; add the maple syrup and sugar. Stir gently, then stir in the water. Continue heating for about a minute to dissolve some of the sugar. Remove the bowl from over the pot and mix in evaporated milk, salt and vanilla extract. Finally, stir in the pecans. Pour mixture into pie shell and arrange pecan halves around the rim if desired
Bake at 350° for 50-60 minutes, or until a knife inserted 1 inch from the edge comes out clean.