Gluten And Dairy Free Pecan Pie

Photo: Cooking Gluten Free

Ingredients

1 gluten free pie crust

4 tablespoons Earth Balance butter, vegan

3 eggs

3/4 cup sugar

1 cup white corn syrup

2 tablespoons arrowroot flour or cornstarch

1/2 teaspoon salt

1 tablespoon vanilla

1/2 cup SO Delicious Coconut Creamer

1 1/2 cups chopped pecans

Preparation

Preheat oven to 350 degrees.

Melt the butter over medium-low heat and set aside to cool.

In a large bowl, mix the eggs.

Add the sugar.

Then the corn syrup. I used half white syrup and half dark syrup, it's all I had.

Stir in the arrowroot flour. Cornstarch would also work. Tapioca flour may work too, but I'm not sure.

Now add in the salt and vanilla.

The coconut creamer.

Now the melted butter and mix well. Try to get all of the lumps out.

Pull your crust out of the fridge and sprinkle the pecans into the pie shell.

Pour the batter over the pecans. Looking good!

Bake for 15 minutes, then reduce the heat to 300 and bake an additional 25 minutes or until it is no longer giggly and the top is brown.

Cool completely before serving.

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About

This pecan pie recipe came from an older lady who is known 'round these parts for her cooking. :) She gave me this recipe when me and my husband 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.