Eggless Pecan Pie

This eggless pecan pie is every bit as good as your classic pecan pie.

It is a wonderful dessert for Thanksgiving and year-round.

If you’ve got a sweet tooth, this pie is just the thing for you!

If you like this eggless pecan pie, you may also like my eggless apple pie and eggless pumpkin pie.

Or, if you’re looking for another southern classic, my eggless sweet potato pie.

History of Pecan Pie

The earliest known recipe for pecan pie is a pecan custard pie recipe published in Harper’s Bazaar in 1886.

However, pecan pie as we know it today supposedly was invented int eh 1930’s by the wife of a corporate sales executive of Karo syrup.

The makers of Karo described it as a “discovery” of a “new use for corn syrup” and they significantly contributed to popularizing the dessert.

Well-known cookbooks did not include recipes for pecan pie before 1940. Then, in the 1940s and 1950s, it became closely associated with Southern culture.

HOW TO REPLACE EGGS IN BAKING

Eggs do three things in most recipes: they help bind the ingredients together, act as a mild leavening agent, and they add moisture.

So, to replace them, the ideal options do all three and do not impact flavor or texture.

While there are other ways to replace eggs in baking, these are the ones that I think are the best:

Applesauce

Unsweetened applesauce is my favorite way to replace eggs in baking.

It barely, if at all, affects the flavor and is easy to find in grocery stores.

Using 1/4 cup (about 65 grams) of applesauce can replace an egg in most recipes.

Vinegar and baking soda

Mixing 1 teaspoon (7 grams) of baking soda with 1 tablespoon (15 grams) of vinegar can replace 1 egg in most recipes.

According to Healthline, when mixed together, vinegar and baking soda start a chemical reaction that produces carbon dioxide and water, which makes baked goods light and airy.

This substitute works best for cakes, cupcakes, and quick breads.

Arrowroot powder or cornstarch

A mixture of 2 tablespoons of arrowroot powder or cornstarch and 3 tablespoons of water can be used to replace 1 egg.

Aquafaba

“Aquafaba” is the term for the leftover liquid from cooking beans or legumes and is the same liquid that’s found in canned chickpeas or beans.

The liquid has a very similar consistency to that of raw egg whites, making it a great substitute for many recipes.

You can use 3 tablespoons (45 grams) of aquafaba to replace 1 egg.

Carbonated water

Carbonated water can add moisture to a recipe and acts as a great leavening agent.

The carbonation traps air bubbles, which help make the finished product light and fluffy. This works great for cakes, cupcakes, and quick breads.

You can replace each egg with 1/4 cup (60 grams) of carbonated water.

Blind Baking The Crust

Blind baking is a technique used to help prevent the crust from becoming soggy and has a crisp texture.

How to Blind Bake a crust

1. Cover the crust in the pie pan with baking paper or tin foil
2. Fill it with pie weights, sugar, beans, or pennies and bake at 375°F or 190°C for 30 minutes
3. Remove the filling and bake for another 10 minutes to brown the bottom

Cornstarch

Starch is a natural component of almost all grains and some fruits and vegetables.

One of starch’s compelling properties is its ability to absorb and retain lots of liquid.

Starches are incredibly versatile ingredients. They cause the liquid to thicken and add moisture as well as a tender and delicate texture in baked goods.

They can also be combined with water as an egg replacement for eggless and vegan recipes, working as a binder and to add moisture.

In addition, starches are sometimes used to make a coating for frying, which creates a crispy texture on fried foods like fried chicken.

It’s also not uncommon to find starch used as a stabilizer.

Cornstarch is one of the most versatile starches there are. It is a terrific ingredient for thickening sauces, puddings, soups, and pie fillings and is also used in many baked good recipes.

Cornstarch Uses

Cornstarch is an underrated and underused ingredient in home kitchens. Here are a number of ways cornstarch can be used:

Cornstarch for thickening soups, stews, and gravies

Cornstarch is often used as a thickening agent when added to soups, stews, and gravies.

This is usually done by making a slurry which is then added to whatever is in need of thickening.

Cornstarch in baked goods

Starch helps keep breads, cakes, quick breads, muffins, cupcakes, and brownies fresh by absorbing and holding liquid.

For breads, you can replace up to 1/4 cup of all-purpose flour with cornstarch out of every three cups of flour.

For cakes, quick breads, muffins, and cupcakes, you can replace 2 tablespoons out of every cup of all-purpose flour.

Cornstarch in Cookies

Cornstarch gives cookies a soft center, helps prevent them from spreading, and adds chewiness.

Add 1/2 to 1 teaspoon of cornstarch per cup of flour called for in the recipe.

Cornstarch for Chewy Brownies

For chewy brownies that taste like those from the box, add 1 tablespoon of cornstarch per 1/2 cup of flour.

How to substitute Cornstarch

Cornstarch is one of a number of starches available – though it tends to be the easiest to find.

The best alternative to cornstarch in my opinion is potato starch.

You should substitute potato starch for cornstarch in a 1:1 ratio. This means if you need 1 tablespoon of cornstarch, use 1 tablespoon of potato starch instead.

BROWN SUGAR

What we call brown sugar is essentially white sugar that has had molasses added back to it.

It should not be confused with raw sugar or demerara, which are their own types of sugar. 

You can easily substitute brown sugar or even make brown sugar.

Both dark and light brown sugar can easily be made at home if you have a little white sugar and molasses.

It is commonly used in chocolate chip cookie recipes, and it’s rare for a recipe that calls for brown sugar not to also call for white sugar as well.

When a recipe calls for “brown sugar” but doesn’t specify what type (light or dark), it is referring to light brown sugar.

DARK BROWN SUGAR 

Dark brown sugar can be made with 1 cup white granulated sugar and 2 tablespoons molasses. 

Add both ingredients into a bowl and mix with a fork until completely mixed.

LIGHT BROWN SUGAR

Light brown sugar can be made with 1 cup white granulated sugar and 1 tablespoon molasses. 

Add both ingredients into a bowl and mix with a fork until completely mixed.

DEMERARA

Demerara is popular in Israel and is easier to find than light brown sugar. It is a type of cane sugar with a nice toffee flavor and can be used in place of brown sugar.

HOW TO SUBSTITUTE DARK AND LIGHT BROWN SUGAR

DARK BROWN SUGAR

Dark Brown Sugar can be made with 1 cup of light brown sugar and 1 tablespoon molasses. 

Add both ingredients into a bowl and mix with a fork until completely mixed.

LIGHT BROWN SUGAR

Light Brown sugar can easily be replaced in a recipe with half dark brown sugar and half white granulated sugar.

DOES THE TYPE OF BROWN SUGAR YOU USE REALLY MATTER?

Using the wrong brown sugar will change the flavor and likely the color.

Dark brown sugar has more molasses, which will give it a deeper, more complex flavor that’s closer to toffee or caramel.

Light brown sugar is more subtle, which is sometimes ideal.

However, I tend to use what’s on hand, which for me means dark brown sugar in Israel and light brown in the States.

I also happen to love the extra flavor dark brown sugar gives, so I like using it even if I have both on hand.

How to Store Brown Sugar

Store brown sugar in an airtight container to maintain its moisture and prevent it from hardening.

Types of Vanilla

Vanilla comes from a pod commonly known as a “vanilla bean”, which comes from the vanilla orchids.

Vanilla pods have been used for flavoring since the Aztecs and was introduced to Europe by a Spanish conquistador, along with cocoa.

Vanilla Extract

Vanilla extract is created by soaking vanilla beans in alcohol for some time. This is the most commonly used type of vanilla.

Vanilla Sugar

Vanilla sugar is common in Europe and some parts of the Middle East, like Israel. 

It is made from vanilla beans sitting in sugar, vanilla bean powder mixed with sugar, or sugar mixed with vanilla extract.

In some countries, like Italy, you can also find vanilla powdered sugar, which is used for confections.

Vanilla Paste

Vanilla paste is generally a specialty item.  It is a thick paste that contains a blend of the scraped-out vanilla pod seeds and vanilla extract. 

You can use it as you do vanilla extract and it will leave flakes of vanilla bean like you see in vanilla bean ice cream.

Imitation Vanilla

Imitation Vanilla, otherwise known as artificial vanilla or vanilla essence, is made from synthetic vanilla. 

This is the compound that naturally occurs in vanilla beans and gives it its flavor.

Can I use imitation vanilla?

Many will tell you that you should use high quality vanilla, just like they say you should use the best cocoa. 

However, most of us will probably not be willing to pay the hefty price that comes with exceptionally high-quality ingredients.

Overall, vanilla is very expensive, so the extract is as well. 

So, if you’re not going to get regular quality vanilla extract, you might as well use imitation vanilla.

Can vanilla extract be used as a substitute for vanilla beans?

Yes, vanilla extract can be used as a substitute for vanilla beans. Use about 1 teaspoon of vanilla extract for each inch of vanilla bean.

How to Store Vanilla

Pure vanilla extract and other vanilla products should be kept away from heat and light, and should be stored in an airtight container in a cool, dark place.

Adjusting for a Convection Oven

Convection ovens blow the hot air around, producing around 25 to 30 percent more heat.

Since convection ovens produce more heat, you need either lowering the temperature or shortening the cooking time to compensate.

When recipes specify temperatures and cooking times, it’s for conventional ovens, unless specified otherwise.

A simple rule to follow is to lower the temperature by 25ºF or 14ºC when baking cookies and pies, and 50ºF or 28ºC when roasting meat and poultry. Some convection ovens offer separate settings for baking and for roasting.

You can also leave the temperature the same and instead, shorten the cooking time by 25 percent. For example, if your recipe calls for 60 minutes in the oven, check the food after 45 minutes instead.

However, keep in mind, some convection ovens actually make a heat adjustment for you. That is, if you set a convection oven for 350ºF, it might actually set itself to 325ºF to compensate. So, check your manual before making adjustments.

TROUBLESHOOTING

WHY IS IT TAKING LONGER THAN DESCRIBED TO BAKE?

Over time, the thermostat on ovens gets a little off, causing some ovens to run hot and others to run cool. 

This is why recipes tend to say things like “10 to 15 minutes or until golden brown.” 

So, if it takes you longer than expected, that’s fine, don’t worry about it. Just keep baking until ready.

WHY DID MY RECIPE COME OUT TOO DRY?

Just like some ovens run cool, others run hot.  If your oven runs hot, bake these at a lower temperature. 

Ideally, you should get an oven thermometer to know what temperature you’re really baking at.

MAKE AHEAD

Yes. You can make this pie 1 to 4 days in advance. 

After baking, allow it to completely cool, then cover tightly. 

Pecan pie can be for a day or so at room temperature for up to one day.

If you are making it more than one day ahead, chill it in the fridge and bring to room temperature before serving.

HOW TO STORE Pecan Pie

After baking, allow it to completely cool. Then, cover tightly with plastic wrap or aluminum foil and place in the fridge. 

The pie will keep for up to 4 days. After that, it is still safe to eat, but the quality will begin to degrade.