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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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My second cousin Rachel is deathly allergic to eggs and walnuts, as well as winter squash (like pumpkin) and cranberries! You can imagine what our holidays are like - but she's been making herself one of these pecan pies the past couple years and never feels left out! Read more ! Ingredients:
pastry for a single-crust, 6 pie, docked but unbaked |
1 tbsp egg replacer, prepared |
2 (dry) oz honey |
2 (dry) oz corn syrup |
1/3 cup brown sugar |
2 1/2 tbsp unsweetened almond milk |
1 tbsp tapioca flour |
2 oz salted butter, melted |
1.5 oz (4 tsp) non-hydrogenated margarine, melted |
4.5 oz (3/4 cup) chopped pecans |
1 tsp vanilla |
Directions:
1. Preheat oven to 375F.
2. Par-bake the pastry shell 5 minutes, set aside.
3. Reduce oven temperature to 350F.
4. In a large bowl, beat egg replacer until frothy.
5. Add honey, corn syrup, brown sugar and cream, beating well.
6. Stir in tapioca flour followed by the melted butter, margarine, pecans and vanilla.
7. Pour into the pie shell, smoothing top.
8. Bake 30 minutes at 350F, then reduce oven to 300F and bake 15 minutes longer. Tent with foil if needed.
9. Cool completely before cutting.
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