I think because I wanted to make a soy-free version. I mean, I enjoy using silken tofu in many creamy recipes, but for pecan pie I knew I needed a filling that was a touch more rich and luscious. So, now I have a soy-free version... and it IS rich and luscious.
I've tested it a couple of times now. The first time I made it more traditionally mixing the pecans in the custardy filling. But you know what? When I bite into that pie, I want the custardy filling to stand apart from the pecans, at least in part. I prefer the pecans with some crunch, rather than plumping and getting softer absorbing some of the filling through baking. So, I make this my signature pecan pie, allowing some pecans to get a touch soft while adding a crunchy sugar-pecan topping.
Hubby's birthday is coming up so I think I'll make this again for our family get-together. I know he wants chocolate cake, so yeah, he'll get that. Guess we'll all be having our cake and eating it (and pie) too!
Need another pic?
