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Gluten And Dairy Free Pecan Pie
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Description
This pecan pie recipe came from an older lady who is known ’round these parts for her cooking. She gave me this recipe when I got married over 8 years ago-wow 8 years! On the recipe card it says, “This is my own recipe and it took 5 years to perfect.” This is not her exact recipe, as she used flour and evaporated milk, but I think it’s pretty perfect.
Ingredients
- 1 whole Gluten Free Pie Crust
- 4 Tablespoons Earth Balance Butter (vegan)
- 3 whole Eggs
- ¾ cups Sugar
- 1 cup White Corn Syrup
- 2 Tablespoons Arrowroot Flour Or Cornstarch
- ½ teaspoons Salt
- 1 Tablespoon Vanilla
- ½ cups SO Delicious Coconut Creamer
- 1-½ cup Chopped Pecans
Preparation
1. Preheat oven to 350 degrees F.
2. Melt the butter over medium-low heat and set aside to cool.
3. In a large bowl, beat the eggs.
4. Add the sugar.
5. Then, the corn syrup.
6. Now stir in the arrowroot flour or cornstarch.
7. Next add in the salt, vanilla, coconut creamer, and the cooled melted butter. Mix well.
8. Pull your crust out of the fridge and sprinkle the pecans into the pie shell.
9. Pour the batter over the pecans. Looking good!
10. Bake for 15 minutes, then reduce the heat to 300F and bake an additional 25 minutes or until it is no longer jiggly and the top is brown.
11. Cool completely before serving.
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2 Comments
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Cassidy's Craveable Creations on 5.25.2011
Yes, those are all the changes I made. The original recipe called for 1/2 C evaporated milk and 2 T. flour instead of cornstarch. I hope you enjoy it!
audreystyle on 3.13.2011
In the original recipe, was the evaporated milk 1/2 cup? I have some evaporated milk that I need to use up and would like to make this pie, but with the evaporated milk. Aside from the coconut creamer and cornstarch, is the recipe the same as her original recipe? Thanks for sharing.