Eggless Pecan Nut Pie

Happy news for all the vegetarian pie-lovers out there! Here is a recipe for an eggless pie, and that too with the goodness of pecan nuts. The name pecan, a word of Algonquian (the most populous and widespread North American native language) origin, means a nut that requires a stone to crack, and pecans are nuts with a crispy and buttery texture. It is rich in proteins, fibre and heart-friendly nutrients. Pecan is a very versatile nut that be used in cooking or baking, or simply as a snack and pecan pie is one of the favourites to be baked for Thanksgiving dinner. But hey, don’t let that stop you from trying out this simple, yet delicious pie!

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Ingredients

• For Short Crust Dough

• Refined Flour 100 gms
  

• Butter 50 gms

• Icing Sugar 25 gms

• Chilled Milk 15-20 ml

• For the Filling

• Refined Flour 60 gms

• Almond powder 40 gms

• Baking powder 1 gm

• Baking Soda 1 gm

• Curd 50 gms

• Milk 50 gms

• Castor Sugar 100 gms

• Pecan Nuts 30 gms

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Directions

• For the Short Crust Dough
• Mix the refined flour, butter, icing sugar and milk and make a dough. Cover and keep aside.
• For the Filling
• Whisk together the curd, milk and castor sugar till it dissolves.
• Mix the refined flour, almond powder, baking powder and soda together and gently fold into the curd mixture. Don’t mix vigorously and make sure there are no lumps in it.
• To Bake the Pie
• Grease a pie tin.
• Take the dough and roll it into a thick sheet and gently place it on the greased pie tin.
• Cut off the extra dough from the sides and with a fork, gently prick the dough.
• Pour the filling mixture inside and top it with pecan nuts.
• Bake at 160 degrees for 22-24 minutes.
• Gently remove from the pie tin and serve it with cream or ice cream.

Chef’s Twist :-

The pie crust can be made pulsing graham crackers in a food processor and then mixed with melted butter and sugar and then baked on a pie tin.