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Help With Finding Pecan Pie Recipe

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My family is new to gluten free foods. I am having problems finding a recipe for pecan pie. All the recipes have egg in them. I am affraid to use my ener-g egg replacer in it. Does anyone know if that will work or not. Maybe you have another recipe that uses pecan's. I'm am still not use to all the flours and getting it to work for me right.

My family uses soy milk in all the baking. Any help would be great. There are six in my family 4 on a gluten free diet and one is allergic to milk,eggs and whey. Thank you again for all the help and I hope you have a GREAT HOLIDAY!

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I use almond meal flour for all my crusts. I found several that look good. One had the calorie/fat count...I left that off..... :P

Pecan Pie

Makes one 9 inch pie:

2 1/2 cups pecans, toasted and coarsely chopped (see directions below)

3/4 cup maple syrup

1/3 cup brown rice syrup

1 tablespoon vanilla

1 tablespoon minced fresh ginger

1/4 teaspoon sea salt

3 tablespoons flaxseeds

1 1/2 teaspoons arrowroot

1/3 cup soy milk

Pre-baked Pie Crust (on page 233 in cookbook)

To make the filling:

Place the pecans in a large bowl. In a medium saucepan, combine the maple syrup, rice syrup, vanilla extract, ginger, and salt. Simmer the mixture for 5 minutes, then remove from heat and allow to come to room temperature. In a spice grinder, grind the flaxseeds to a powder. Combine the arrowroot, soy milk, and flaxseed meal with the maple syrup mixture, pour into a blender, and blend until smooth. Pour the liquid from the blender over the pecans. Mix well and pour into the pre-baked pie shell. Bake at 350 degrees for 30 minutes, or until the filling has firmed up.

For the toasted pecans:

Soak the pecans in water for thirty minutes. Drain. Place the nuts on a baking sheet and bake in a 350 degree oven for 12-15 minutes. Allow to cool to room temperature.

Pecan Pie

Makes one 9-inch pie

* 9-inch vegan pie shell, unbaked

* 3/4 cup water

* 1 1/4 cups maple syrup

* 1/2 teaspoon salt

* dissolved cornstarch (mix 1/4 cup cornstarch with 1/4 cup water plus 1/2 tablespoon cold water)

* 2 tablespoons soy margarine

* 1 teaspoon pure vanilla extract

* 2 cups toasted, unsalted pecan halves

* Non-dairy ice cream, if desired

Preheat the oven to 400oF. Poke the pie shell several times with a fork and pre-bake for 3 minutes. Remove pie shell from the oven and place on a rack.

In a medium saucepan, combine 3/4 cup water and maple syrup. Boil for 5 minutes, then add the salt and dissolved cornstarch, whisking vigorously. Keep stirring and cook over high heat just until the mixture thickens and is clear. Remove from heat and add the margarine and vanilla, stirring until the margarine is melted.

Pour mixture into the pre-baked pie shell. Arrange the pecan halves on top, pressing one cup into the mixture and the remaining cup along the top of the mixture. Place the pie in the middle of the oven and immediately reduce the heat to 350oF. Bake for 30 minutes. Cool on a rack for about 11 hours, then refrigerate until thoroughly cooled. Add non-dairy ice cream, if desired.

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