Pecan Pie
Summary
Yield: One 9-inch pie
Prep: 20 minutes / Rest: 3 hours / Bake: 70 minutes / Total time: About 5 hours
Recipe Ingredients
240g (1 cup) thawed Zero Egg Liquid
200g (1 cup) granulated sugar
234g (3/4 cup) dark corn syrup
3g (1/2 tsp) salt
8g (1 Tbsp) corn starch
14g (1 Tbsp) unsalted butter OR 14g (1 Tbsp) vegan butter
15g (1 Tbsp) vanilla extract
200g (2 cups) pecans
Scratch or prepared pie crust
RECIPE PREPARATION
Preheat oven to 325°F (160°C). Coarsely chop pecans and set aside.
Measure room temperature Zero Egg Liquid, sugar, corn syrup, salt, and corn starch into medium saucepot. Whisk vigorously until no lumps of cornstarch remain and mixture is completely smooth.
Add butter. Place over medium flame and bring to a boil, whisking frequently. Remove from heat and cool for 20 minutes, stirring occasionally.
Pour pecans into cool, prepared crust, followed by all of heated mixture.
For best results, follow time directions precisely. Bake 1 hour and 5 - 10 minutes. Pie surface will be bubbling all over and will appear only slightly set.
Pie will set as it cools. Cool at least 3 hours, or pie may not be firm enough to slice.