Caramel Pecan Pie

Caramel Pecan Pie Recipe - Vegetarian Dessert with Agar and Coconut Milk

Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 8 |

Vegetarian diet

Introduction

Caramel Pecan Pie is a delicious and decadent dessert that combines the rich flavors of caramel and pecans in a flaky crust. This recipe is perfect for special occasions or holiday gatherings, as it is sure to impress your guests with its sweet and nutty taste.

History

The origins of Pecan Pie can be traced back to the early 20th century in the Southern United States. The addition of caramel to the traditional pecan pie recipe adds a unique twist and elevates the flavors to a whole new level of deliciousness.

Ingredients

1 tbsp kudzu
0.67 cup sucanat
1 tsp pure vanilla extract
1 tsp grated lemon peel
1.5 cups plus 0.25 cup coconut milk
Crust
0.67 cup whole-wheat pastry flour
0.67 cup unbleached all-purpose flour
0.5 tsp ground cinnamon
0.25 tsp salt
0.25 cup vegetable oil
0.25 cup pure maple syrup
1 cup coarsely chopped pecans, plus 1 cup pecan halves
0.5 cup water
1 tbsp agar flakes

How to prepare

1. Preheat the oven to 350°F. Brush an 8-inch pie plate with oil.
2. Make the crust: In a medium bowl, sift together the flours, cinnamon, and salt. In a small bowl, whisk together the oil and syrup. Using a rubber spatula or wooden spoon, fold the liquid into the flour mixture just until blended (do not overmix). Roll the dough into a ball and cover it with plastic wrap; refrigerate for 40 minutes.
3. Place the dough between two sheets of parchment paper; sprinkle with flour as needed. Roll it into a 10-inch circle. Remove the top sheet of parchment; place your hand under the bottom sheet and flip the dough into the pie plate. Pierce the bottom of the crust with a fork to form several steam holes. Bake for 15 minutes. Remove from the oven and cool on a wire rack.
4. Spread 1 cup of chopped pecans on one half of a baking sheet and 1 cup of pecan halves on the other half; keep them separate. Bake until lightly toasted, for 8 to 10 minutes. Remove from the oven and set aside.
5. In a medium saucepan, bring 0.5 cup of water and agar to a simmer over medium heat. Tilt the pan toward you and whisk vigorously until the agar dissolves, about 3 minutes. Stir in 1.5 cups of coconut milk. Dissolve kudzu in the remaining 0.25 cup of coconut milk. Add it to the agar mixture and stir well. Cook over low heat, stirring occasionally, until somewhat thickened.
6. In a small saucepan, dissolve sucanat in 0.25 cup of water. Place it over medium heat and bring it to a boil. When the syrup bubbles, lift the pan and swirl it. Cook, lifting and swirling, for 8 minutes. Whisk the caramelized sucanat into the coconut milk mixture. Add the chopped pecans, vanilla, and lemon peel; stir well. Remove from heat and cool for 20 minutes.
7. Pour the filling into the crust and top it with the pecan halves. Chill for several hours, or until set.

Variations

Add a sprinkle of sea salt on top of the pie for a sweet and salty flavor combination.
Substitute the pecans with walnuts or almonds for a different twist on this classic dessert.

Cooking Tips & Tricks

Make sure to toast the pecans before adding them to the filling to enhance their flavor.

- Be careful when making the caramelized sucanat, as it can burn easily. Keep a close eye on it and swirl the pan to prevent it from sticking.

- Refrigerate the pie for several hours before serving to allow the filling to set properly.

Serving Suggestions

Serve the Caramel Pecan Pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent touch.

Cooking Techniques

Toasting the pecans before adding them to the filling enhances their flavor.

- Making the caramelized sucanat requires careful attention to prevent burning.

Ingredient Substitutions

Agar flakes can be substituted with gelatin for a similar thickening effect.

- Maple syrup can be used in place of sucanat for a different flavor profile.

Make Ahead Tips

The Caramel Pecan Pie can be made a day in advance and stored in the refrigerator until ready to serve. Allow it to come to room temperature before serving for the best taste and texture.

Presentation Ideas

Garnish the pie with additional toasted pecans or a drizzle of caramel sauce for a beautiful presentation.

Pairing Recommendations

Pair the Caramel Pecan Pie with a cup of coffee or a glass of bourbon for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover pie in the refrigerator for up to 3 days. To reheat, place slices in the oven at 350°F for 10 minutes, or microwave for 30 seconds.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 7g per serving

Proteins

Protein: 3g per serving

Vitamins and minerals

Calcium: 40mg per serving

Iron: 1mg per serving

Alergens

Contains: Tree nuts

Summary

This Caramel Pecan Pie is a rich and indulgent dessert that is high in carbohydrates and fats. It is a treat best enjoyed in moderation due to its calorie content.

Summary

Caramel Pecan Pie is a delicious and indulgent dessert that is perfect for special occasions or holiday gatherings. With its rich caramel filling and crunchy pecan topping, this pie is sure to be a hit with your family and friends. Enjoy a slice of this decadent treat and savor the sweet and nutty flavors in every bite.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Caramel Pecan Pie. It was a rainy afternoon in the fall, and I was visiting my dear friend Margaret in her cozy kitchen. Margaret was known for her incredible baking skills, and she had just pulled a beautiful pie out of the oven. The sweet aroma of caramel and toasted pecans filled the room, and I couldn't resist asking her for the recipe.

Margaret smiled and handed me a worn piece of paper with the recipe written in her elegant cursive handwriting. She explained that she had learned the recipe from her own grandmother, who had passed it down through the generations. As I read through the ingredients and instructions, I knew I had to try making it myself.

I spent the next few weeks practicing and perfecting the recipe for Caramel Pecan Pie. I made it for my family, my friends, and even brought it to church potlucks and neighborhood gatherings. It quickly became a staple in my baking repertoire, and I knew it was a recipe that would be cherished for years to come.

As I continued to make the pie over the years, I added my own personal touches and variations to make it truly my own. I experimented with different types of caramel, varying the amounts of pecans, and even trying different crusts. Each time I made the pie, it brought back memories of that rainy afternoon in Margaret's kitchen and the joy of discovering a new recipe.

One of my favorite memories involving the Caramel Pecan Pie was the time I entered it in the county fair baking competition. I had always been a bit nervous about putting my baking skills to the test in front of others, but I knew that this pie was something special. As the judges sampled my pie, I held my breath and waited anxiously for their verdict.

To my delight, the judges awarded me first place in the pie category. I couldn't believe it! My Caramel Pecan Pie had won over the taste buds of the toughest critics in town. It was a proud moment for me, and I knew that my grandmother would have been thrilled to see her recipe receive such recognition.

Over the years, I continued to share the recipe for Caramel Pecan Pie with anyone who asked. I passed it on to my children and grandchildren, teaching them the secrets of making the perfect pie. It became a tradition in our family to make the pie for special occasions and holidays, and it always brought smiles to the faces of those who enjoyed it.

Now, as I sit in my own kitchen, surrounded by the comforting smells of baking pie and memories of days gone by, I am grateful for the journey that this recipe has taken me on. It has brought me closer to friends and family, sparked my creativity in the kitchen, and filled my home with love and warmth.

I may have learned the recipe for Caramel Pecan Pie from Margaret all those years ago, but it has truly become my own. And as I pass it on to future generations, I know that it will continue to bring joy and deliciousness to all who taste it.