YIELD: 10 SERVINGS
The first time I tasted Pecan Pie, I was smitten. Even today when I get around one, it takes a bit of restraint for me to stop eating the whole darn thing! Best to share with others, or just make two pies, and save yourself the heartache.
Directions
Preheat oven to 400 °F.
Prepare the pie crust according to recipe directions and press into a standard-size pie pan, making the crust slightly shorter than the top edge of the pan.
Flute or use a spoon to make a design on the top of the crust.
In a large bowl, stir together flaxseed meal and water and let sit for 5 minutes, until gelled.
Transfer to a mixing bowl and whip on high speed using a whisk attachment for 1 minute (or using elbow grease and a whisk), until fluffy.
Add the sugar, brown rice flour, vanilla extract, and margarine.
Fold in 1 cup of the chopped pecans.
Stir well.
Spoon filling into unbaked crust and then top with remaining chopped pecans.
Bake for 35 to 40 minutes, until crust, is golden brown and filling is bubbly.
Carefully remove from the oven and let cool completely, for at least 4 hours, before serving.
Store in an airtight container in the refrigerator for up to 2 days.
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Ingredients
½ recipe Flaky Classic Piecrust
2 tablespoons flaxseed meal
¼ cup water
1¼ cups packed brown sugar
2 tablespoons superfine brown rice flour, or white rice flour
2 teaspoons vanilla extract
½ cup melted non dairy margarine
1½ cups chopped pecans
