Gluten-Free, Egg-Free, Dairy-Free Chocolate Pecan Pie

I adapted my recipe from here. I just now noticed that the recipe says it makes two pies, and I put all my filling in one pie. I don’t think I would have liked it as much if I’d followed that little instruction. The pies would have been small and shallow, so I’m glad I missed that. Anyway, here’s my take on it with the adaptations for our house full of food intolerances.

What you need:

*1 unbaked pie shell (I made up a Gluten-Free Pantry Perfect Pie Crust mix and used more than half of it for one pie, because I like my pie crust thick–the mix is supposed to make 4 pie crusts, but I’ve never gotten more than 2 out of one)
*6 Tbsp flax meal
*12 Tbsp water
*3/4 cup white sugar (I use organic evaporated cane juice, but I’m sure white sugar works)
*1/4 cup packed brown sugar
*1 Tbsp all purpose GF flour (I used the GF Pantry all-purpose flour mix)
*1/2 cup non-dairy butter substitute, softened (I used something called Vegan Buttery Sticks and wanted badly to tell the cashier when I bought them that I’m a total meat eater)
*1 cup light corn syrup
*1 tsp vanilla extract
*1 cup semi-sweet chocolate chips (just make sure they don’t contain milk or whey)
*1 cup chopped or halved pecans

What you do:

1. Preheat oven to 350. Get your pie crust ready and into the pie plate.
2. Measure out your flax meal into a bowl then measure the water into the bowl. Don’t mix yet–let it sit for a few minutes. Soften your buttery sticks while you’re waiting. When the water looks like it has seeped fully into the flax, agitate it a little with a fork. If it’s gummy, it’s ready. Beat the mixture a little, like you would beat eggs if the recipe called for eggs slightly beaten.
3. In a large bowl, blend the flax mixture, sugar, brown sugar, flour, fake butter, corn syrup, and vanilla.
4. Add the chocolate chips and pecans, and mix well.
5. Pour into the pie crust. Bake at 350 for at least 40-45 minutes. I say at least, because it took a while for this to set. After 45 minutes, I took it out of the oven, covered the edges in foil so I wouldn’t burn the crust, and put it back in for a while. I just shook it gently every 5 or 10 minutes to see if the middle had set up yet. I think it went a good hour and 15.

And now you know why my recipes aren’t in journals and cookbooks. That whole precision thing.

2 Responses to Gluten-Free, Egg-Free, Dairy-Free Chocolate Pecan Pie

  1. Cannot wait to try this. Must first wait until the snow melts so I can go to the grocery to get a couple of things…we southerners aren’t used to so much snow.

  2. Yeah, I had to get used to that when we moved up here.