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Thursday, 27 November 2014

Indian Recipes Pecan Pie

Indian Recipes Pecan Pie Biography

Source(google.com.pk)

Ingredients

1 9-inch pie shell, frozen (freeze for half an hour if freshly made) (I recommend our easy, flaky, sour cream pie crust)

2 cups pecans, coarsely chopped (save a few whole pecan halves to create a decoration on the surface of the pie if you want)

3 eggs, slightly beaten

1 cup light corn syrup

1/2 cup brown sugar

1 Tbsp molasses

4 Tbsp butter, melted

1/2 teaspoon salt

2 teaspoon vanilla

Method

1 Preheat oven to 350°F. In a small bowl vigorously mix together the eggs, brown sugar, corn syrup, molasses, melted butter, vanilla, salt, until smooth. (No need for a mixer, you can beat by hand using a wooden spoon.)

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2 Spread the chopped pecans over the bottom of a frozen pie shell. Pour the filling over the pecans. Don't worry about burying the pecans, they will rise to the surface. (If you have reserved a few whole pecan halves, you can use them to arrange them on the surface in a decorative pattern. Just dip them below the wet filling and let them rise again so they get coated with the filling.)

3 Bake at 350°F for 30 minutes. After 30 minutes tent the pie loosely with aluminum foil to prevent the crust and pecans from getting too browned. Bake for another 45 to 55 minutes until the filling has set. The pie should be just barely wiggly in the center.

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4 Remove from oven and let cool completely. Note that the pie will be puffed up a bit when you first take it out of the oven, it will settle as it cools.

Ingredients

White Corn Syrup - 1 cup

Brown Sugar - 1 cup

Salt - a pinch

Eggs - 3

Butter - 5 tblsp

Pecans - 2 cups

Vanilla - 1 tsp

Pie Crust - 1 (9 inch)

Method

1. Roast the pecans for 3-4 minutes until a nice aroma comes. This can be done in the microwave too.

2. Melt the butter and beat the eggs seperately.

3. Take a mixing bowl and mix together white corn syrup, melted butter, beaten eggs, vanilla essence, brown sugar and salt.

4. Pour the pie filling into the pie crust.

5. Add the roasted pecans on top. Some of the pecans will sink in the pie filling.

6. Bake the pie in an oven preheated to 350 degreed F for 55-65 minutes.

7. After approximately 25 minutes, if the pie crust starts browning too much, cover it up carefully with an aluminium foil.

8. Cool and serve with whipped topping or have as such.

Ingredients:

Crust

2 1/2 cups all-purpose flour

1/2 cup pecan pieces

1 teaspoon fine sea salt

1 tablespoon sugar

1 cup non-hydrogenated vegetable shortening

Filling

1 (16-ounce) package extra-firm lite silken tofu, drained

1 (15-ounce) can pumpkin purée

1/2 cup sugar

1/4 cup plus 2 tablespoons maple syrup, divided

1 teaspoon pure vanilla extract

1/2 teaspoon fine sea salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 cup pecan halves, divided

Non-dairy topping (optional)

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Method:

For the crust, pulse flour, pecans, salt and sugar in a food processor until pecans are finely ground. Add shortening and pulse until almost combined, then add 3 tablespoons ice water and pulse until just blended. Gather dough into two balls then press each into a disc. Wrap each in plastic wrap and chill for several hours until firm.

When ready to make the pie, set one disc out at room temperature for 15 minutes to soften slightly. On a floured surface, roll out dough into a (10- to 11-inch) circle and carefully transfer to a (9-inch) pie plate. Press crust back together where needed and crimp edges as desired; chill until ready to use. (Reserve remaining pie dough for another use.)

Preheat the oven to 400°F. For the filling, blend tofu in a food processor until creamy and smooth. Add pumpkin, sugar, 1/4 cup of the syrup, vanilla, salt, cinnamon, ginger and cloves and purée until smooth; set aside.

Reserve 8 pecan halves as a garnish then toss remaining pecans with remaining 2 tablespoons syrup and arrange evenly on the bottom of the pie shell. Pour pumpkin filling into pie shell and bake until just set and a toothpick inserted in the center comes out clean, about 1 hour.

Set pie aside to let cool then top with non-dairy topping, if you like, and decorate with reserved pecans.

Nutritional Info:

Per Serving:Serving size: 1 piece, 430 calories (240 from fat), 27g total fat, 5g saturated fat, 0mg cholesterol, 330mg sodium, 42g carbohydrate (3g dietary fiber, 18g sugar), 7g protein

Ingredients:

1 (9-inch) unbaked pie shell

3 eggs

1 cup pure maple syrup

1/2 cup packed light brown sugar

1 teaspoon pure vanilla extract

2 tablespoons melted butter

1/4 teaspoon fine sea salt

1 1/2 cup pecan halves

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Method:

Preheat the oven to 350°F. Line pie crust with parchment paper or foil, fill with pie weights or dried beans and bake 15 minutes. Remove weights and continue to bake 15 minutes longer. Let cool 10 minutes on wire rack.

Meanwhile, in a large bowl, whisk eggs until blended. Whisk in syrup, sugar, vanilla, butter and salt. Arrange pecan halves in concentric circles in bottom of pie shell. Slowly and carefully pour in egg mixture (or stir pecans into egg mixture, then pour into pie shell). Bake 50 to 55 minutes or until a knife inserted into the center comes out clean. Cool before serving.

Nutritional Info:

Per Serving:Serving size: 1 slice, 260 calories (150 from fat), 16g total fat, 3.5g saturated fat, 50mg cholesterol, 130mg sodium, 26g carbohydrate (2g dietary fiber, 18g sugar), 4g protein