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Southern Pecan Pie

What you need: 

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

What you do: 

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.

Preparation Time: 
about an hour
Cooking Time: 
Recipe Category: 


this pie is pretty runny but still tasty

I reduced the amount of corn syrup to 1 cup and added 2 tablespoons of cornstarch to the filling. its still a bit runny but held up good enough!


I tried to figure out where i went wrong here- but i really did follow the recipe exactly, and it turned out like pecan soup.  The search for a decent vegan pecan pie continues.


I haven't tried this recipe yet.  I have a question though.  Not sure when I will get an answer.  What makes corn syrup not vegan?  Just curious, like I've heard that with some syrups they add lard to keep it from making bubbles.  I just want to know so I can check my own corn syrup to see if it's veg-friendly. 

I am looking forward to trying this.  Pecan buttertarts are my weakness and I've not eaten one since I switched over.  I will convert this to a buttertart recipe (bettertart more like it hehe) and let you know how it went.

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