Recipe Description
Welcome to the ‘#HealthyEating’ series! #HealhyEating is launched to encourage everyone to love themselves and live a healthier life. In this quarter, we are sharing vegetarian and/or vegan western recipes, Stack pie is an old-fashioned dessert from the east south-central US state of Kentucky.
Want more vegetarian or vegan recipes? Check out the ‘#HealthyEating’ recipe folder.
Lexington Herald-Leader/McClatchy-Tribune Information Services
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Recipe Ingredient
- Pumpkin pie:
- 2 cups cooked pumpkin or 425g canned pure pumpkin
- 1 cup brown sugar
- 1 cup evaporated milk
- 3 whole eggs
- 2 tbsp pumpkin pie spice
- ½ tsp salt
- 2 tbsp butter
- 1 9-inch (22cm) unbaked pie shell
- Pecan pie:
- 1 cup dark corn syrup
- 3 eggs
- 1 cup sugar
- 2 tbsp butter, melted
- 1 tsp vanilla
- 1½ cups (170g) pecans
- 1 9-inch (22cm) unbaked pie shell
Instructions
- To make pumpkin pie: In medium bowl, beat together all ingredients and pour into unbaked pie shell that has been sprayed with non-stick cooking spray. Bake at 220°C for 10 minutes. Reduce oven temperature to 350 degrees (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.
- To make pecan pie: Preheat oven to 180°C. In a medium bowl, mix corn syrup, eggs, sugar, butter, and vanilla using a spoon. Stir in pecans. Pour filling into pie shell that has been sprayed with non-stick cooking spray. Bake on centre rack of oven for 60 to 70 minutes. Cool completely on wire rack.
- To assemble: When pies are completely cool, very gently remove pecan pie from pie pan, using two spatulas, and place on a cake plate. Remove pumpkin pie from pie pan with spatulas, and place atop pecan pie. Slice into thin wedges and serve.
