How To Make Eggless Pecan Pie
Preheat your oven to 350 degrees F. Grease & line an 8-inch pie tin or any baking tin of your choice.
Sift both flours, & combine the rest of the ingredients for the crust until evenly incorporated.
Transfer to the lined baking tin and press the dough slightly to stick into the cake tin.
For the filling, combine all ingredients except for the pecan nuts into a blender or food processor & puree until smooth.
Transfer pureed mixture into a saucepot, add your pecan nuts, & gently stir. Bring mixture to a simmer for roughly 5 minutes or until thickened.
Pour the hot thickened mixture into the cake tin and gently press to spread out evenly.
With the remaining pecan nuts, arrange them each neatly next to each other on top of the thickened mixture. Take your time with this, the better arranged the nuts are, the more presentable this will be.
Transfer the pie to a preheated oven & bake at 350 degrees F for 30 minutes, or until a cake tester comes out clean.
Transfer the cooked pie to a cooling rack & allow to cool down completely before slicing.
Slice into your preferred portions. Place a scoop of ice cream on top & sprinkle with ground cinnamon. Serve!
- Sugar: 16g
- Calcium: 49mg
- Calories: 382kcal
- Carbohydrates: 36g
- Fat: 24g
- Fiber: 3g
- Iron: 2mg
- Potassium: 185mg
- Protein: 6g
- Saturated Fat: 6g
- Sodium: 87mg
- Vitamin A: 94IU
- Vitamin C: 2mg
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