"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Easy Crustless Gluten Free Pecan Pie Recipe

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This recipe for Easy Crustless Gluten Free Pecan Pie, by , is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pat Calkins

Category:
Category:

Ingredients:  
Ingredients:  
1 c. granulated sugar (or coconut palm sugar)
1 c. light corn syrup (or honey or maple syrup, or a mix of both)
6 extra-large eggs
2 T. butter (or non-dairy substitute),melted
2 tsp. vanilla extract
1-1/2 c. pecans

Directions:
Directions:
Preheat oven to 325. Grease a pie plate with cooking spray.

In a mixer bowl, combine all ingredients, except the pecans; whisk well.
Stir in pecans.
Pour mixture into prepared pie plate.
Bake in 325 oven for 45 minutes.

Number Of Servings:
Number Of Servings:
1 pie
Personal Notes:
Personal Notes:
Options:
1. Sprinkle chocolate chips on the bottom of the pie plate before adding the filling.
2. Use pecan (or walnut) pieces instead of pecan halves or easier slicing and, therefore, prettier slices.

 

 

 

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