PCC Pecan Pie
Serves: 10 to 12
Yield: one 9-inch pie
This recipe substitutes honey and maple syrup for corn syrup, which typically is non-organic and includes genetically engineered corn. These ingredients are wholesome and natural, but this is not a low-fat or low-calorie pie. Cutting the pie into 10 to 12 slices provides just enough, without being too much of this rich dessert.
- 3 eggs (or 1 egg yolk and 3 egg whites, or equivalent Ener-G powdered egg replacer) Add to list
- 1/2 cup honey Add to list
- 1/3 cup maple syrup Add to list
- 2 teaspoons vanilla Add to list
- 1/8 teaspoon salt (optional) Add to list
- 2 tablespoons unrefined seasame oil (or butter) Add to list
- 1 1/2 cups broken pieces pecans Add to list
- One unbaked 9-inch bottom crust, chilled Add to list
Preheat oven to 400° F. If using butter, melt and cool. In a mixing bowl, beat eggs with whisk, then add sweeteners, vanilla and salt, plus oil and butter. Fold in nut pieces.
Pour into pie crust and bake for 10 minutes, reduce heat to 350° F and continue baking for an additional 25 minutes until set but not dry. Best served warm, but may be cooled to room temperature. Top with nonfat frozen vanilla yogurt or ice cream!
PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!