It is with great pleasure I welcome guest blogger Kimberly Parsons. Kimberly is the creator, and blogger at www.shuttersandhoney.com

Crunchy, Fulfilling Pecan Pie

Are you looking for your next holiday hit? Well, I have your new family favorite right now, and I’m enjoying every bite! The inside is soft and crunchy, sweet with natural sugars and the crust boasts of a savory, buttery biscuit on Saturday morning. I’m going to be honest, I was scared of this recipe at the beginning. I didn’t know if it would turn out with so many dietary restrictions in place, but surprisingly, it tastes just like the original! This recipe is gluten free, egg free, dairy free, soy free, corn free, and corn syrup free! Astounding, right? Now anyone can enjoy this classic!

Crunchy Fulfilling Pecan Pie

December 5, 2017

by Kami

Category At Home Family Recipes

Ingredients

Crust:
1 Box King Arthur Gluten Free Pie Crust Mix
8 Tbsp. Vegan/Soy Free Butter
8 Tbsp. Avocado Oil
6 Tbsp. Water
(This mix makes two pie crusts!)
Filling:
1/2 Cup Raw Sugar
3/4 Cup Pure Maple Syrup
3 Tbsp. Vegan/Soy Free Earth Balance Butter, softened
3 Egg Replacer Eggs equivalents
1 Tsp. Mexican Vanilla Extract
2 Cups Raw Pecan Pieces
(This makes 1 pie filling!)

Instructions

1. Follow the instructions on the King Arthur Pie Crust Mix box, substituting 8 tablespoons of
the instructed butter for avocado oil. I substituted simply because I felt like 2 sticks of butter
was a bit much for our family.
2. Preheat your oven to 400 degrees.
3. Next, is the filling! Stir the maple syrup, the softened butter, vanilla extract, raw sugar, and
the egg substitute until fully combined.
4. Add the pecans in increments, slowly coating them fully. I found them to be easier to
combine in smaller amounts, that way it’s a double win, fully coated pieces and no mess!
5. Pour the filling into the pie crust, making sure the filling is even across the crust.
6. Place the pie in the oven and allow it to bake evenly for 20 minutes.
7. Turn the heat down to 350 degrees and bake for an additional 30 minutes.
8. The pie is finished when it no longer has a loose filling and is stable when shimmied. My pie
didn’t need additional time to bake, but ovens vary, so keep a close eye on it!