August 19, 2007

The very best Pecan Pie ever

The only thing Allen requested for his homecoming was a pecan pie. I had been going to make one for our anniversary, but since we already had plenty of sweets from going out and nibbling on year old wedding cake he suggested I save it for when he came back. I got this recipe from Allen's mom, and it really is wonderful. If you have trouble finding the different sweeteners check your health food store or coop. Even though this is a "health food version" I think the real advantage of the succanat and brown rice syrup is that you get a much richer flavor that isn't too sweet.


Pecan Pie

Filling:

1 c brown rice syrup
1/2 c succanat (dehydrated cane juice)
1 stick butter
1 3/4 cup pecans coarsely chopped (toasted if you wish)
4 eggs
pinch salt
dash vanilla extract


In a small sauce pan melt together first three ingredients until succanat is dissolved. Lightly whisk eggs together, add the pecans, and slowly mix in the syrup (first making sure it's not hot enough to curdle the eggs). Add salt and vanilla and pour into an unbaked pie shell. Protect the edges with foil and bake for 15min at 425. Then remove the foil and bake for 20min at 350.

2 comments:

Loren said...

oh my goodness I LOVE peacan pie and have only had it a handful of times my entire life!
I'm too chicken to try and make my own... but boy does yours sound good.. and a killer. ;) :D

Natalie said...

Hehe, I don't know what you mean by a killer. All the sugars used are complex and don't affect the body/bloodstream like white sugar and corn syrup do.

You really should try making one. It's honestly the easiest pie recipe I have ever made.