Local Pecan

9 inch unbaked pie shell 3/4 c. egg substitute 3 tbsp. all purpose flour

1/3 c. plus 1 tbsp. plus 1 tsp. thawed frozen pineapple juice concentrate

1/4 c. dark corn syrup

2 tbsp. reduced calorie tub margarine, melted 1 1/2 tsp. vanilla extract

3 1/2 oz. pecan halves

Mix all ingredients except flour and pecans and bring to a boil. Now add flour and pecans. When mixture starts to thicken remove from heat. Pour into pie crust. Bake at 350-375 degrees or until golden brown on edges.

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