PCC Pecan Pie

PCC Pecan Pie

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  • 3 eggs (or 1 egg yolk and 3 egg whites, or equivalent Ener-G powdered egg replacer)
  • 1/2 cup honey
  • 1/3 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt (optional)
  • 2 tablespoons unrefined sesame oil (see note)
  • 1 1/2 cups coarsely chopped pecans
  • 1 unbaked 9-inch pie shell, chilled


Preheat oven to 400° F.

In a mixing bowl, beat eggs with a whisk until yolks and whites are completely blended. Add sweeteners, vanilla, salt and oil. Fold in chopped pecans.

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!

Special notes:

If you prefer, substitute melted and cooled butter for sesame oil.

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