"No-Eggs" Egg Free Pecan Pie
Pecan pie without eggs.
Servings 8
Cost 5
Ingredients
- 1 9-inch pie shell (pastry for a one crust pie) unbaked
- 1 stick salted butter (114 grams)
- ½ cup all purpose flour (65 grams)
- ½ cup maple syrup (160 grams)
- 1 ⅓ cup granulated sugar (230 grams)
- ½ cup very hot water
- 5 oz evaporated milk or heavy cream
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ½ cups chopped pecans
- Some giant Mammoth pecans for decoration
Instructions
- Preheat oven to 350 degrees F. Line a 9-inch glass (metal is fine too) pie plate with crust.
- In top of a heat-proof bowl set over a pot of boiling water (or just use a double boiler), melt the butter. Reduce heat slightly and add the flour – stir until smooth, then stir the mixture for about 5 minutes. Cooking the flour and butter a little longer reduces the starchy taste of the flour.
- 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. Let cool for several hours before serving. Better yet, let cool and chill before slicing.
