Vegetarian Recipes
Pecan Pie
I’ve been on a bit of a dessert kick recently, so I think it’s about time to share my go-to recipe for Pecan Pie! This delicious and indulgent dessert is nostalgia in a pie dish and it always reminds me of the holidays spent with family. The rich, nutty flavor and gooey filling make it the perfect way to end your Thanksgiving feast (no offense, pumpkin pie lovers!). Because I use a store-bought pie crust, it couldn’t be easier to make. Make this southern Pecan Pie recipe the day before for stress-free entertaining, or whip it up as a weekend treat this fall!
If you read my blog posts often, you already know I was born in Georgia. Some of my favorite ingredients of all time hail from there, including these pecans! They’re harvested in the fall, which makes this the perfect time to incorporate them into your holiday baking. Pecan pie has been a fall and winter staple for so long now, and it boasts multiple textures in every bite: a flaky crust, crunchy pecans, and a custard-like creamy center made from butter, eggs, and corn syrup. There’s nothing quite like it! (Except for Canadian butter tarts, which I feel are a cousin to this pie, but I digress…)
If you aren’t convinced yet that pecans are deeply ingrained in our culture as Americans, you should know they were taken to the moon by our astronauts. Yes, they took pecans to the moon during the Apollo space missions! So, let me be truly dorky by assuring you that this budget-friendly, super-easy pecan pie recipe is also out of this world.
Ingredients
Here’s what you’ll need to make the best pecan pie recipe ever:
- Granulated Sugar & Brown Sugar: Both sugars add sweetness and moisture to the filling, but brown sugar also has molasses, which helps give it a deeper flavor.
- Light Corn Syrup: This helps create the signature gooey filling and stops the sugar from crystallizing (no one wants a grainy pie!)
- Cinnamon: I love the warmth that cinnamon adds to this pie. It’s not overpowering, but just enough to make it more interesting.
- Salted Butter: Essential for both flavor and texture.
- Vanilla Extract & Salt: Flavor enhancers! A little bit of vanilla extract goes a long way in making this pie taste extra delicious. And don’t forget a pinch of salt to balance out all the sweetness.
- Eggs: Helps the filling set and hold its shape.
- Pecan Halves: You’ll need 1 ½ cups of chopped pecans for this recipe.
- Pre-Made Pie Crust: Makes life easier without compromising flavor! You can also use our 3-ingredient pie crust if you prefer homemade.
Do I Have to Use Corn Syrup?
Whether you love it or hate it, there isn’t really anything that works as an equal substitute for corn syrup in this recipe. It’s a must-have ingredient for setting the pie filling and creating its gooey texture. Other liquid sweeteners, like maple syrup, are too runny to use as a 1:1 substitute and it’s also more expensive.
If you’re certain you want to try this recipe without the corn syrup, you could experiment by making a date paste. Blend pitted Medjool dates and water until smooth, adding more water as needed to thin it out until it matches the texture and thickness of corn syrup. The amount of dates needed would depend on their size, and it would also work out to be more expensive than buying corn syrup. It may also alter the flavor and texture of your finished pie. If you do try this, let me know how it turns out! I use a dates a lot in my vegan desserts, so I support your mission to give it a try. If you have dates leftover, whip up a batch of my granola bars!
How to Tell When Pecan Pie is Done
Your homemade pecan pie is done when the edges are set and golden brown, but the center still jiggles slightly when you move it. Take care not to overbake your pie; the filling might become too firm, crystalize, and lose its gooeyness.
Recipe Tips and Suggestions
- Spray your measuring cup lightly with cooking spray before measuring out the corn syrup. It’ll slide out much easier and won’t stick to the measuring cup as much!
- Let your pie cool for at least 20 minutes before slicing and serving (if not longer!). The corn syrup and eggs work together to help set the filling as it cools. If you cut into the pie too soon, it’ll be runny and won’t hold its shape.
- While many recipes offer the alternative of using walnuts instead of pecans, that’s a no-go for old fashioned pecan pie! …But that said, I challenge you to a taste test the next time you have both walnuts and pecans on hand! Walnuts are crumblier and have a more bitter “tannic” taste than pecans, which are naturally sweeter and have a softer chew to them. I’m a nerd for ingredients, but you already know this!
- Serve your pie with a dollop of whipped cream, a scoop of vanilla ice cream, or even a drizzle of caramel sauce for the ultimate indulgence.
Storage Instructions
Store your pie in the refrigerator within 2 hours of baking (as you should with any ‘egg-rich’ pie). It’ll be good for up to 3-4 days when wrapped in plastic wrap or foil. You can also freeze the whole pie or individual slices for up to 3 months. To thaw, place in the refrigerator overnight and then serve as desired. This pie is delicious cold or slightly warmed in the oven or microwave.
Pecan Pie Recipe
Equipment
Ingredients
- ½ cup sugar $0.17
- ½ cup brown sugar $0.34
- ½ tsp ground cinnamon $0.04
- ½ tsp salt $0.01
- ½ cup light corn syrup $0.56
- 1 ½ tsp vanilla extract $0.87
- ¼ cup salted butter, melted $1.03
- 3 eggs, beaten $0.93
- 1 ½ cups pecan halves $4.32
- 1 pre-made pie crust $1.38
Instructions
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Preheat oven to 400F. Mix sugar, brown sugar, ground cinnamon, and salt together.
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In a separate bowl, add light corn syrup, vanilla extract, melted salted butter, and beaten eggs and mix until combined.
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Pour wet mixture into the dry sugar mixture and mix until consistent throughout.
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Fold in pecan halves.
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Roll out a pre-made pie crust in a 9″ pie dish and gently pinch the edges to make it pretty!
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Pour wet mixture into pie crust.
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Tent the edges of the pie all the way around the pan with tinfoil so your crust does not burn. You will remove the tinfoil when you have about 15-20 minutes left of baking time.*
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Bake in 400 degree oven for 10 minutes, then reduce the heat to 350 degrees (keep the pie in the oven) and bake for an additional 30 minutes until the middle of the pie is still a little jiggly.
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Remove and let cool for at least 20 minutes before serving.
See how we calculate recipe costs here.
Notes
Nutrition
how to make Pecan Pie – step by step photos
Preheat oven to 400F. Mix ½ cup sugar, ½ cup brown sugar, ½ tsp ground cinnamon, and ½ tsp salt together.
In a separate bowl, add ½ cup light corn syrup, 1 ½ tsp vanilla extract, ¼ cup melted salted butter, and 3 beaten eggs and mix until combined.
Pour wet mixture into the dry sugar mixture and mix until consistent throughout.
Fold in 1 ½ cups pecan halves.
Roll out 1 pre-made pie crust in a 9″ pie dish and gently pinch the edges to make it pretty!
Pour wet mixture into pie crust.
Tent the edges of the pie all the way around the pan with tinfoil so your crust does not burn. You will remove the tinfoil when you have about 15-20 minutes left of baking time.
Bake in 400 degree oven for 10 minutes, then reduce the heat to 350 degrees (keep the pie in the oven) and bake for an additional 30 minutes until the middle of the pie is still a little jiggly. Remove and let cool for at least 20 minutes before serving.
This easy pecan pie recipe will be a hit at your next holiday gathering! It’s simple to make but always impresses with its rich buttery flavor.
More Festive Pie Recipes
The post Pecan Pie appeared first on Budget Bytes.
Vegetarian Recipes
Easy Homemade Falafel
This Easy Homemade Falafel recipe is one of the first recipes I shared on here after getting my food processor 15 years ago, and it’s stood the test of time as a reader favorite. These protein-packed, budget-friendly vegan patties are perfect for a healthy lunch or dinner, and they’re so easy to make at home! Traditionally, they’re deep-fried, which gives them a wonderfully crispy exterior with a soft, warm center. I have an irrational fear of deep-frying, so I shallow-fry my falafels in a skillet. They still turn out crispy and delicious, but with less mess and hassle!
What is Falafel?
If you’ve never had falafel before, they’re a classic street food originating from the Middle East. These little fried patties are made of mashed beans (fava or chickpeas/garbanzo) mixed with tons of fresh herbs and spices, like parsley, cilantro, and cumin. They’re browned and crispy on the outside, with a soft center. If you’re veggie, vegan, or trying to reduce your meat intake, homemade falafel is the perfect protein-packed alternative!
My version of this tasty treat is definitely not authentic, as I use canned chickpeas and flour. But if you’d like to try your hand at making authentic falafel or read more about the culture and history behind them, check out this recipe from The Mediterranean Dish.
“These are hands down the best falafels I’ve ever had! They’re easy to make, crunchy on the outside and tender on the inside and taste fantastic! I also made your hummus & Greek yogurt sauce to go with them. Stuffed a pita with falafels, hummus, fresh greens and topped with the sauce, All I can say is Wow! Thank you!!”
MaryBeth
Ingredients
Here’s what you’ll need to make this easy falafel recipe:
- Canned Chickpeas: I always use canned chickpeas because they’re quick (no soaking required), readily accessible, and CHEAP. You can use dried chickpeas if you like; just be sure to soak them overnight and prepare about 3 cups worth (which is equivalent to two standard 15-ounce cans).
- Flour: I use all-purpose flour to help bind the mixture together. You can also use chickpea or garbanzo bean flour to keep this recipe gluten-free.
- Baking Powder: The combination of canned chickpeas and flour can make the patties quite dense, so I add some baking powder to offset this. It helps create a lighter texture on the inside while still maintaining crispiness on the outside.
- Red Onion: Adds a nice bite and texture. Any color onion will work here, but I love the flavor of red onions in this recipe.
- Fresh Parsley and Cilantro: These add a fresh and vibrant flavor. Don’t like cilantro? No problem—just use extra parsley. I don’t recommend substituting dried herbs here, as they won’t taste the same fresh.
- Garlic: I use four whole cloves, so the garlic flavor certainly isn’t lacking here!
- Cooking Oil: Use any neutral cooking oil suitable for frying. Some options include avocado oil, canola oil, vegetable oil, or grapeseed oil.
- Seasonings: Salt, cayenne pepper, and cumin add flavor with a little kick of heat. Feel free to reduce the amount of cayenne or omit it altogether if you’re sensitive to spice.
Can I Bake Them?
I always get questions about whether you can bake falafel, and I really wouldn’t suggest it. In my testing, I found they don’t get a nice brown crispy exterior like you do with frying, and they can get quite dry. Some readers have had success using the air fryer for about 15 minutes at around 370°F, but I haven’t personally tested this method.
Recipe Success Tips!
- Process the ingredients in batches if you have a smaller food processor. This recipe makes a fairly big batch of falafel mix, and I don’t want you to overwork your food processor! If you have a smaller one, divide the ingredients and process in batches.
- Avoid big chunks of ingredients. I like my patties to have some texture, but big pieces of onion or chickpeas can cause them to fall apart when frying. Make sure to process the ingredients until a chunky paste forms.
- Don’t skip the flour, and add it in batches. The mixture will hold together without adding flour, but as soon as you cook it, I can almost guarantee the patties will fall apart. You want to add the flour in batches (starting with 2 tablespoons) until the mixture is thick enough to hold its shape when formed into balls.
- Let the mixture rest. This rehydrates the flour, enhances the flavor, and makes it easier to form into patties. Cover and refrigerate for at least an hour before cooking. You can even leave it overnight and fry them the next day.
- Make sure the oil is hot. One reason I prefer pan-frying over deep frying is because I don’t have to check the oil temperature constantly. However, it’s still important to make sure the oil is hot. It should be hot and shimmering but not smoking. The hot oil immediately creates a crispy crust on the patties when they hit the pan (another trick to help them hold their shape).
- Don’t overcrowd the pan. Adding too many patties to the hot oil will cause the temperature to drop and affect the cooking time and texture. I like to cook them in batches, leaving enough space between each one for even cooking.
How to Serve Falafel
I don’t think I’ll ever tire of falafel wraps or flatbread with fresh greens and tahini sauce. But recently, I’ve been making hummus bowls from our white bean hummus, whatever raw veggies I have in the fridge (usually cucumber, tomatoes, and bell peppers), pickles or pickled red onions, and these yummy little patties. Or, to please a crowd, I love to create a mezze platter with several dips, like tzatziki sauce or baba ganoush, marinated olives, pita bread, crudités, and homemade falafel! They’d also add a delicious, garlicky flavor to just about any salad, but I like one with a tangy dressing, like our Greek salad.
Storage, Freezing, & Reheating
I usually freeze some of the uncooked patties as a grab-and-go option for busy nights. I form the mixture, but instead of frying, I freeze them on a parchment-lined baking sheet until solid and transfer to a freezer bag. Because they’re only small, you can pan-fry them from frozen without thawing.
Any leftovers (after cooking) should be cooled and stored in the fridge for 3-4 days, making them great for meal prep! You can also freeze them for up to 3 months. Reheat in the microwave or oven (best for maintaining the crispy exterior) if desired.
Homemade Falafel Recipe
Equipment
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Food Processor
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Baking Sheet
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Parchment Paper
Ingredients
- 2 15 oz. cans chickpeas $1.72
- ¼ red onion $0.26
- 1 handful fresh parsley, about ¼ bunch $0.26
- 1 handful fresh cilantro, about ¼ bunch $0.17
- 4 cloves garlic $0.12
- 1 tsp salt $0.01
- ½ tsp cayenne pepper $0.13
- 1 tsp ground cumin $0.08
- 1 tsp baking powder $0.04
- ½ cup flour* $0.07
- ¼ cup neutral cooking oil for frying $0.22
Instructions
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Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin.
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Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture.
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Place the mixture into a bowl and add the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties and not stick to your hands. Refrigerate the mixture for at least 1 hour to allow the flavors to blend.
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Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the mixture into small patties.
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If freezing the patties for later, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container or freezer bag for long-term storage once they have frozen through.
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To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy.
See how we calculate recipe costs here.
Notes
Nutrition
How to Make Falafel — Step By Step Photos
Gather all your ingredients.
Rinse and drain two 15oz. cans of chickpeas (or about 3 cups if cooked from dry) in a colander. Add the chickpeas to a food processor along with a large handful of parsley, a large handful of cilantro, 1/4 of a red onion, 4 cloves garlic, 1 tsp cumin, 1/2 tsp cayenne, and 1 tsp salt.
Pulse the mixture until you have a chunky paste. Chunks add great texture, but too many will keep the mixture from holding its shape in a patty. Transfer the mixture to a bowl.
Stir 1 tsp baking powder into the chickpea mixture. Then begin adding flour, 2 Tbsp at a time, until the paste is dry enough to form patties and not stick to your hands. I only used 1/4 cup of flour when I made these recently! Cover the bowl and refrigerate for at least one hour to let the flavors blend.
Scoop the mixture into about 2 Tbsp portions and shape into small patties.
If you’d like to freeze your falafel, place them on a baking sheet lined with parchment, then place them in the freezer. Once frozen solid, you can transfer them to a freezer bag for long-term storage. I got 19 falafel with a 2 Tbsp scoop. I cooked some immediately and froze the rest.
To cook, add enough oil to a skillet to completely cover the surface (one of my favorite pans). Heat over medium until the oil is hot and shimmering. Add the formed patties and cook on each side until brown and crispy.
Let them drain on a paper towel to absorb the excess oil.
And that’s it! If you’re a garlic lover, you’re going to LOOOVE these homemade falafel!
More Easy Chickpea Recipes
The post Easy Homemade Falafel appeared first on Budget Bytes.
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