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Pecan Pie

Ingredients:

CRUST:

Greased 9-inch pie pan

1 ¼ C AP flour

1/3 C vegetable shortening

¼ tsp kosher salt

¼ C fine chopped pecans

5 Tbsp cold water

FILLING:

3 Flax eggs or 3 Tbs of Egg Replacement

1 C dark corn syrup

2/3 C cane sugar

1/3 C melted butter, vegan

1 Tbsp AP flour

1 tsp vanilla extract

Directions:

  • Preheat oven to 350F. 

  • Mix flour and salt. Cut in shortening until small pea sized. Stir in chopped pecans. Moisten with water. Roll out and flatten dough, lining into pan.

  • Beat flax egg in mixer with corn syrup, sugar, butter, and flour. Add in vanilla extract.

  • By hand, stir in pecan halves. Pour mixture directly into the prepared pie shell.

  • Cover edges with foil or pie tin cover. Bake at 350 F for 25 minutes.

  • Remove foil from the edges and bake another 20 minutes or until toothpick comes out clean.

  • Serve and enjoy

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