*EDIT*: I tested the first recipe, using a mini graham cracker crust (and 1/5 of the recipe). It probably would have worked out better if I hadn't used a graham cracker crust, since the crust essentially dissolved into the filling. D'oh! But the taste was mmmmmmmm yummy.
*EDIT AGAIN: Attempt #2: I used a regular frozen pir crust, and it dissolved AGAIN, just like the graham cracker one. Perhaps I overbaked the pie? Filling was terrific, but crustless. I ended up just spooning it on top of Soy Delicious vanilla ice cream.
Attempt #3: Massive changes- I prebaked the crust, brought the filling to a boil, added 1 tbsp. of agar flakes, and reduce heat to a simmer. Simmer for about 5 minutes, poured into the shell, and let cool. I just cut a small piece, and the filling was MUCH sturdier. It still seeped a bit into the space in the pan, but it was more like real pie- not just filling. I'd add another 1 tbsp. if I made this again.
1 cup corn syrup
1 cup brown sugar
1/3 cup melted margarine
2 egg substitutes (Ener-G), beaten
1 tsp vanilla
Pinch of salt
1 heaping cup of pecans
Prepared unbaked pie crust
Combine syrup, sugar, egg sub, margarine, salt, and vanilla.
Pour into unbaked crust, and sprinkle with pecans.
Bake in preheated 350 F oven 45 - 50 minutes or until center is set
(Toothpick or knife inserted in center comes out clean).
Credit: Chef Deb from Vegsource: http://www.vegsource.com/articles2/deb_thanksgiving.htm
BRYANNA’S VEGAN PECAN PIE
Preheat your oven to 350 degrees F.
Have ready a 9" unbaked single pie crust (see my low-fat pastry below)
1 c. brown rice syrup
1 c. Sucanat or brown sugar
1/3 c. melted Earth Balance
1/4 c. water beaten with 2 T. EnerG egg replacer til no lumps show
1 tsp. pure vanilla extract
1 generous cup of pecan halves
Pour this into the prepared crust. Sprinkle with pecan halves. Bake about 45 minutes, or til set (will still be a bit jiggly, though-- it'll get more solid after it cools).
Cool on a rack, then refrigerate til serving time.
Credit: Bryanna Clark Grogan: http://www.vegsource.com/articles/bryanna_xmas_print.htm
1/4 cup maple syrup
1/2 cup rice syrup
1/2 tsp cinnamon
Pinch of nutmeg
3 Tbs cornstarch
2 Tbs almond butter
2 cups chopped pecans
1 unbaked pie crust
Preheat oven to 350 F.
In a bowl, mix all filling ingredients except pecans until well-blended.
Mix in pecans.
Put mixture into unbaked pie crust.
Bake for 25 - 30 minutes, or until set.
credit: Chef Deb from Vegsource: http://www.vegsource.com/talk/recipes/messages/97568.html