Alberta Co-op Grocery

Pecan Pie

Posted November 22nd, 2011

by Theresa, Marketing

Ingredients:

• 9″ pie crust
• 2 1/4 cups small pecan halves
• 1/3 cup butter
• 1 cup packed brown sugar
• 1/4 cup sugar
• 1/4 teaspoon salt
• 3 eggs
• 1/2 cup light corn syrup
• 1 tablespoon vanilla
• 1/2 cup large pecan halves

Directions:

Place 2 cups of the small pecan halves on a cookie shet and toast in a 350 degree oven for 8-12 minutes, stirring the pecans once during the baking time, until the pecans are toasted and fragrant.  Let them cool completely, and then chop them coarsely.

If you can’t find small pecan halves, use 2 cups of coarsely broken pecans.  But be sure to watch these closely during the toasting process because these can burn more easily.

If you’re using a frozen pie shell, preheat your oven to 400 degrees.  Make sure to keep your frozen pie crust in the freezer until you’re ready to bake.  When you’re ready, line your pie crust with foil and pie weights or dried beans for weight.  Bake the pie shell until set, about 5 or 6 minutes.  Remove the foil and weights and bake for 2-3 more minutes longer until the crust is just beginning to brown in the edges.

As soon as the pie crust comes out of the oven, lower the temperature to 300 degrees.

Meanwhile, melt the butter in a medium saucepan.  Remove from heat; mix in sugars and salt with a wire whisk until butter is absorbed.  Beat in eggs, one at a time, then beat in corn syrup and vanilla.

Place saucepan over very low heat.  Cook and stir constantly with the whisk until mixture is hot and looks shiny, about 6-7 minutes.  You have to stir constantly so the mixture cooks evenly and the eggs don’t scramble on the bottom of the pan.  Remove from heat and strain into a large bowl, so as to remove any egg chunks, then stir in the cooled, toasted pecans.

Pour pecan mixture into the hot pie crust.  Put the large pecan halves on top of the filling in a decorative pattern.

Bake the pie until the center feels soft when touched with your finger, and moves slightly when the pie is gently jiggled, which should be around 40-55 minutes.  You may need to cover the edges of the crust with foil to prevent them from burning in the baking process.

Transfer pie wo a wire rack and let it cool completely, at least 5 hours.

Serves 6-8

Tags: dessert, pie, thanksgiving
Posted in Food and Drink, Recipes

No-Bake Vegan Chocolate Cream Pie

Posted November 22nd, 2011

by Jason, GM

Ingredients:

• 2 packages of Mori-Nu Silken Tofu
• 1 bag of dark chocolate chips
• 2 tablespoons maple syrup (or, to taste)
• 1/2 teaspoon vanilla extract
• Arrowhead Mills pie crust, either graham or chocolate

Possible Additions:

• coffee
• peanut butter
• hazelnut butter
• toasted nuts
• mint Newman O’s (as topping)

Directions:

• Melt chocolate chips.  The best way to do this is probably with a double boiler so you don’t burn the chocolate.  Don’t have a double boiler?  All you have to do is bring a sauce pan of water to boil, and find a bowl that will sit snugly on top of the sauce pan that you can put the chips in.  The heat from the steam will melt the chocolate chips, and not burn them.
• Combine the tofu, melted chocolate, vanilla, and maple syrup in a food processor or a blender, and blend until smooth.  If you were wanting to spice this recipe up a bit with some of the additions, now’s the time to add those in.
• Pour the blended ingredients into your pie crust.  If you’re adding toppings to your pie, now is the time for that to happen.
• Put the pie on a flat surface in your refrigerator, and let sit until you’re ready to eat it.

Tags: dessert, gluten-free, pie, thanksgiving, vegan
Posted in Food and Drink, Recipes