Wednesday, December 26, 2012

Salted Maple Pecan Pie

This pie is fancy shmancy, rich and amazing.  The additional sea salt sprinkled on top give it a wonderful salty sweet aspect.  And as if all that wasn't good enough it's easy as pie to make . . . get it?  Pie?  

Salted Maple Pecan Pie

1 Pie Crust
1/2 Cup Sugar
1/2 Cup Brown Sugar
1/2 Cup Pure Maple Syrup
1/4 Cup Butter
8 Oz Extra Firm Silken Tofu 
1/4 Cup Cold Milk
2 Tablespoons Cornstarch
1/2 Teaspoon Salt
1 Teaspoon Vanilla Extract
2 Cups Pecan Halves
1 Teaspoon Coarse Sea Salt

Preheat oven to 350 F.

Press pie crust into pie plate and set aside.

In a 2 quart sauce pan, mix together sugars and maple syrup. Heat over medium heat, stirring often with a whisk. Once small bubbles start rapidly forming, keep stirring for about 10 minutes. The mixture should become thick and syrupy. If the mixture starts climbing the walls of the pan in big bubbles then lower the heat a little.

Add the butter, and stir to melt. Turn the heat off, transfer mixture to a mixing bowl. 

In the meantime, prepare the rest of the filling.  Make sure to work quickly so that the caramel doesn't completely set.

Crumble the tofu into a blender or food processor, along with the milk, cornstarch and salt. Puree until completely smooth, scraping down the sides of the blender to make sure you get everything.

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

Transfer to the prepared pie crust.  Cover edge of pie crust with foil to prevent over browning.  

Bake pie for 40 minutes. Don't worry if the pie is jiggly, it will set.

Let cool for a few hours, then sprinkle the top with 1 teaspoon of coarse sea salt.

Slice and serve!

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