For Christmas, I made a pecan pie and a pumpkin pie, among other non-pie things. To update you on how difficult this can be, I am still gluten-free (don’t see that ever changing) and egg-free. I cut eggs out almost completely during pregnancy, and since my stomach has not been quite right since Buttercup’s birth, I eliminated them completely after I had her. And then there’s cow’s milk products. I suddenly became dairy-tolerant during pregnancy, which is good, because my only major cravings were potatoes and cheese, of which I ate vast quantities on myriad occasions. But now that Buttercup is on the outside, she who made dairy possible while on the inside has a problem with dairy. Her horrible reflux became almost nonexistent when I cut out dairy. So I’m also now cow’s dairy-free. Thank goodness for goat cheese.
Aaaaaaanyway. I said all that to say this. My gluten-, egg-, dairy-free pecan pie turned out great. The pumpkin… well, we called it Crusty Pumpkin Pudding, as it refused to set up for me. But still! Successful pecan pie! I was so proud.
Then on New Year’s Eve, I made a chocolate pecan pie. Sans gluten, eggs, dairy. In fact, I think it contained chocolate, pecans, soy lecithin, and air. But man, it was awesome. Frank was scared, because he just thinks you shouldn’t mess with pecan pie, since it is The Best Pie In the World, but he loved it. I was thrilled that it turned out so well (and insanely rich, due to all that sweetened condensed air), because I’ve wanted to make a chocolate pecan pie ever since I had it at the Stagecoach restaurant in Temple, TX.
So if you want the recipe, I’ll post it.