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Categories:Viewed: 44 - Published at: 4 years ago
Ingredients
- 1 (9-inch) unbaked pie shell
- 3/4 c. egg substitute
- 3 Tbsp. all-purpose flour
- 1/3 c. plus 1 Tbsp. plus 1 tsp. frozen pineapple juice concentrate
- 1/4 c. sugar
- 1/4 c. dark corn syrup
- 2 Tbsp. reduced calorie oleo, melted
- 1 1/2 tsp. vanilla
- 1/8 tsp. salt
- 3 1/2 oz. pecan halves
Method
- Prick pie shell on sides and bottom.
- Refrigerate until ready to use.
- Combine egg substitute and flour with whisk until completely blended.
- Add remaining ingredients except pecans. Whisk to combine.
- Stir in pecans.
- Place shell on baking sheet. Pour pecan mix into shell.
- Bake at 350° for 30 minutes; reduce heat to 300° and bake 30 to 40 minutes more.
- Cool.
