Pecan Pie
Serving size: 4-5
Prep Time: 10 minutes
Bake: 50-70 minutes
FREE OF: gluten, dairy, soy, coconut, banana, seeds, lime, fish, cauliflower, beans
Ingredients:
1 Cup white sugar
1/3 Cup dairy free butter (we used Earth Balance soy free)
1/2 Tsp salt
3 Tbsp. brown sugar
1 Cup corn syrup
1/2 Tsp. vanilla extract
3 large cold eggs
1 cup heaping chopped pecans
Pie Crust (we have a recipe below if you need one)
Instructions:
Preheat oven to 350
Mix the sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla all together in a bowl
Pour chopped pecans in bottom of pie shell
Pour the mixture over the top
Cover top with foil gently
Bake for 30 minutes
Remove foil
Bake for 20 minutes (be careful not to burn crust or pecans)
If the pie is still too jiggly, cover with foil and bake for another 20 minutes
Allow to cool for several hours over night
Enjoy!
Crust
Serving size: 3 crusts
Prep Time: 20
Ingredients:
1 1/2 Cup Crisco
3 Cups GF all purpose flour
1 large egg
5 Tbsp. cold water
1 Tbsp. white vinegar
1 Tsp salt
Instructions:
In large bowl, with a pastry cutter work the Crisco and flour together for 3-4 minutes until there are no large chunks of Crisco
In a small bowl beat the egg and pour into flour mix
Add cold water, vinegar, and salt
Stir together gently till well combined
Separate into thirds and place in freezer safe bags
Using a rolling pin flatten each bag
Place in foil till you need them
If using immediately put into freezer for at least 20 minutes
Remove crust from freezer
If frozen, let thaw for 15 minutes
On well floured surface roll out crust starting from middle
Roll until at least 1/2 inch larger than pie pan
With metal spatula, lift the dough carefully into pie pan
Gently press dough to the edges of the pan to make a clean edge
Products
Here's a link for the flour we used at a GREAT price:
Good deal on Pecans:
Story behind the recipe:
Pecan pie is Allergy Girl's favorite pie. She's never been a fan of pies, especially the crust. She's usually one of those people who eats the filling and leaves the crust. The way the Chef makes this one though, she loves it all and can't get enough. The crust is such a flaky, soft, flavorful delight that it's almost like a short bread crust. It's not dry and crunchy like most crusts, so if you like that crunchy dry kind, then you should maybe look for a store bought crust or another recipe.
The filling is gooey, caramelly, but still has that little bit of sugary crunch texture. You can't tell this is allergy friendly. It tastes just like the real thing, and you won't be sorry you made it. If you have a holiday party or family get together coming up and you're worried about non-allergy friendly people not liking it, this is the one to take. Don't tell them it's allergy friendly, they'll never know. ;)
