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Saturday, August 27, 2011

Pecan Pie (waiting for Irene)

We are forecast a hurricane for tonight / tomorrow.  Right now it is raining like mad but not windy.  I spent the morning at the community garden, which was such a good decision as I don't think I'll be getting out much for the rest of the weekend...

In the meantime S went shopping - apparently Trader Joe's was a bit nuts.  He took photos, but it looked like a normal Saturday to me (supermarkets are such depressing places)...  It's been an odd week - last night Allston was overrun by flying ants, we had the earthquake on Wednesday, lots of rain and muggy weather...
S was getting worried we wouldn't have enough tasty things to eat during the hurricane, so I decided to test a pecan pie recipe to assuage his fears - pecan pie is one of his faves...  With the weather as it is, this seemed to be the best way to spend the afternoon...

I've never made pecan pie before, but was inspired by this recipe and this one to give it a go...

I used the Wind Attack crust, same as for the lime tart I made last weekend (I had half the quantity in the freezer).

I used the ppk recipe for the filling (used half quantities):

1/2 cup sugar
1/2 cup brown sugar (didn't have any brown, so used double white)
1/2 cup pure maple syrup
1/4 cup margarine
6 oz extra firm silken tofu (1/2 of a tetra pack)
1/4 cup cold fake milk (used soy)
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups pecan halves

Press crust into a pie dish (no need to pre-bake).

To make a caramel, mix the sugar and maple syrup in a saucepan. Heat over medium heat, stirring often with a whisk. Once small bubbles start rapidly forming, stir pretty constantly for about 10 minutes. The mixture should become thick and syrupy. It shouldn’t be boiling too fast.

Add the margarine, and stir to melt. Turn off the heat off, transfer mixture to a mixing bowl. In the meantime, prepare the rest of the filling, working quickly so that the caramel doesn’t completely set.

Put the tofu into a blender or food processor, along with the milk, cornstarch and salt. Puree until smooth, scraping down the sides of the blender.

Preheat oven to 350F.

With the caramel still warm in the mixing bowl, add in the tofu mixture and the vanilla, and mix well. Fold in the pecans.

Transfer to prepared pie crust and bake for 40 minutes, til set.

It turned out good.  The texture of the filling was perfect.  The colour was a bit grey but suspect if I'd used the brown sugar as suggested that would not be noticeable.  I thought my caramel had gone all wrong, but even so the recipe worked out OK.  The crust was as before (perhaps more crumbly) - if I used it again I might try finer cornmeal.  Or try a different recipe (perhaps with gluten).  All in all, yummy.  And not too fussy either (especially with the crust pre-made).


I also made this bread... Not that there's any way we will starve anytime soon - we have a pantry crammed with dried fruit, nuts, seeds, preserves, nut+seed butters, crackers, bananas, cereal, fake milk etc etc etc.  But now S gets to eat favourites even if the power goes out...
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