Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Elizabeth (
Lyzzisevil@hotmail.com), 05/27/05
Southern Pecan PieIngredients (use vegan versions): single 9 inch pie crust:
1 1/4 all purpose flour
1/2 teaspoon salt
1/2 cup shortening
3 tablespoons cold water
pie ingredients:
Ener-G egg substitute & water mix (4 eggs worth)
2/3 cup sugar
3 tablespoons all purpose flour
1/2 teaspoon salt
1 1/2 cup dark corn syrup (extra light I have used as well)
3 tablespoons melted margarine
1 teaspoon vanilla
about 1 cup pecans
Directions:Preheat oven to 375*
Crust:
Sift flour and salt into bowl. Cut in shortening until fine crumbs form. Sprinkle water over top, 1 tablespoon at a time, mixing lightly until pastry holds together and cleans the side of the bowl. Press into 9 in pie pan.
Pie:
I used a mixer but you really don't have too. Mix egg replacer then add ingredients in order of appearance on list, except the pecans!! After everything is mixed is should just look like soup...good tasting soup. Pour into the pie crust, lay pecan over the top to cover entire thing. Bake for about 50 minutes.
Serves: 9 inch pie
Preparation time: about an hour
I am one of those Southern girls who hates making things out of a box and buying pre-made pie crusts. Whenever I can, I make anything and everything from scratch. Its much healthier that way, anyway. Doesnt anybody make their own pie crusts anymore? Otherwise, I give your recipe props.
Archived comment by: stpdrckr420
But this recipe does have its own pie crust...
Archived comment by: kree
I'm just one of those Southern Girls who despises the PFP (prepared food police) sticking their unwanted noses into everything. Why do you, stpdrckr420, think that its appropriate or even called for to post something like this? Stop looking for reasons to look down your nose at people, how about just saying OH! You mean, you DONT grind your own wheat? Well, I *never*!! and getting it over with. Sheesh!
Archived comment by: drunkvegan
I'm so sorry. I wasn't paying attention. In that case, I LOVE your recipe. Havent tried it yet, though. Looking forward to it.
Archived comment by: stpdrckr420
I'm just one of those Southern Girls who despises the PFP (prepared food police) sticking their unwanted noses into everything. Why do you, stpdrckr420, think that its appropriate or even called for to post something like this? Stop looking for reasons to look down your nose at people, how about just saying OH! You mean, you DONT grind your own wheat? Well, I *never*!! and getting it over with. Sheesh! I was just making a comment. I wasn't being rude or snobby, like you thought I was and then turned out to be yourself. I have nothing against people who use prepared crusts, I just prefer to make my own and I didn't notice that the recipe called to make one, which is why you can see that I apologized. I don't want to argue, but I wasn't sticking my nose into anything. I wasn't looking down my nose at anybody. I guess its appropriate to assume that when it says post a comment that you can post a comment relevant to the recipe without fear of being chastised for a simple comment. Sorry if I came off in a standoffish way.
Archived comment by: stpdrckr420
Sorry for including your comment into mine. I copied and pasted so I could see it without scrolling down and forgot to delete it... Now, where were we?
Archived comment by: stpdrckr420
trying to figure out if flour of agar agar will work better to thicken this pie?......
Archived comment by: veggiewedgie
I would think flour or cornstarch. I'm going to try it for Memorial Day.
Archived comment by: stpdrckr420
This is a very good, authentic-tasting recipe. Everyone enjoyed it, vegans and nonvegans alike. Just one warning--be sure you put a cookie sheet or something underneath the pie as it is baking, otherwise you will have a near impossible mess to cleanup.
Archived comment by: hopfrog
Do you blind bake the crust or use it raw?
Archived comment by: randomlyred
This was super runny, wouldn't recommend it! I even used cornstarch instead of flour..
Archived comment by: moniWoweries
I made this pie only I did a bunch of changes... which may have contributed to my rather gooey filling, although it wasn't liquidy. I thought it was very yummy, although I use less sweetner because I'm not used to sweet things! For the egg I used 1 Tbsp ground flax seed + 3 Tbsp water I used a little less vegan sugar. Instead of the flour I used 1 1/2 Tbsp Cornstarch. I omitted the salt. I used less than a C of maple syrup instead of corn syrup (the kind in my house wasn't vegan!) Instead of the margerine I used (about) 2 Tbsp of olive oil
Archived comment by: lovetoburn
JUst so you know, the filling is a beige color. It tastes great, but it doesn't look normal. Mine is still in the oven, and well see how it turns out. It looks promising. I figure it really doesn't matter what color it is if it tastes good. But just warning you in case yoiu care.
Archived comment by: kaitebrown
Alright, about 10 minutes before time was up for my baking pie, it started oozing white sh*t from the center. Whats that about? I'm waiting for it to cool so that I can taste it. It certainly does not look like a typical pecan pie. At least its vegan. If it weren't I'd be pissed.
Archived comment by: kaitebrown
*wonders why pecan pie makes everyone so violent*
Archived comment by: carnivalofbunnies
delicious. this recipe worked so well and it was super easy. To comment on the runniness of the pie, i found that with time it becomes much thicker and is no longer runny. I thought it was perfect after chilling it for a few hours. Also someone suggested above that you should bake the pie on a cookie sheet... this is good advice. my pie boiled over and landed on the burner below causing a smoky mess. thank goodness the pie was okay! thanks for posting the recipe!
Archived comment by: veggiemonster
I decided to change the corn syrup to 1c maple syrup and 1/2c molassess and that worked out well. Also, I mixed everything in a food processor for extra fluff. I've made it three times in the past week! It is very cute in the cupcake pan instead of the pie pan.
Archived comment by: karen'ttrouble
