Maple Pecan Pie

Source:  Barbara Kerr

Chill GFCF crust for 1 hour.

Filling

2 Tbsp. Ener-G egg replacer

1/4 cup water

1 cup sugar

3/4 cup pure maple syrup

3 Tbsp corn starch

1/2. cup margarine, melted

1 tsp vanilla extract

1/4 tsp salt

1 1/2 cup chopped pecans ( about 6 oz.)

1. Preheat oven to 400 degrees F.

2. In a small bowl whisk egg replacer and water together until foamy; set aside.

3. In a small sauce pan dissolve cornstarch with a few tablespoons of

maple syrup, making sure to press out any lumps.

4. Stir in remaining syrup and bring to a rolling boil.

5. Whisk brown sugar, melted margarine, vanilla extract, and salt in a

large bowl to blend.

6. Stir in syrup mixture, "egg" mixture and chopped pecans. Pour

filling into crust.

Bake pie 10 minutes. Reduce oven temperture to 350 degrees F. Continue

to bake pie until filling is set in center. About 30 minutes. Transfer

to rack and cool completely. ( can be made 1 day ahead. Cover and let

stand at room temperature).

Servings: 8-10