The first time I tasted Pecan Pie, I was smitten. Even today when I get around one, it takes a bit of restraint for me to stop eating the whole darn thing! Best to share with others, or just make two pies, and save yourself the heartache.
½ recipe Flakey Classic Piecrust
2 tablespoons flaxseed meal
¼ cup of water
1¼ cups packed brown sugar
2 tablespoons superfine brown rice flour, or white rice flour
2 teaspoons vanilla extract
½ cup melted non-dairy margarine
1½ cups chopped pecans
• Preheat oven to 400°F. Prepare the pie crust according to recipe directions and press into a standard-size pie pan, making the crust slightly shorter than the top edge of the pan. Flute or use a spoon to make a design in the top of the crust.
• In a large bowl, stir together flaxseed meal and water and let sit for 5 minutes until gelled. Transfer to a mixing bowl and whip on high speed using a whisk attachment for 1 minute (or using elbow grease and a whisk), until fluffy. Add the sugar, brown rice flour, vanilla extract, and margarine. Fold in 1 cup of the chopped pecans. Stir well. Spoon filling into unbaked crust and then top with remaining chopped pecans.
• Bake for 35 to 40 minutes, until crust, is golden brown and filling is bubbly. Carefully remove from the oven and let cool completely, for at least 4 hours, before serving. Store in an airtight container in the refrigerator for up to 2 days.