(or if you really cant be bothered, "ice cream" topping)
What you need:
- 1/2 cup raw sugar
- 1/2 cup brown sugar
- 2 tablespoons flour (if gluten free I suggest cornstarch)
- 4 tablespoons nondairy milk (I use soy creamer - just don't use low/non fat)
- 2 egg substitutes
- 1/4 cup margarine (I prefer Earth Balance as it is firm!)
- 1 teaspoon vanilla
- 1 cup pecans (halves are great for pie, if you are making tarts you can always use pieces)
- 1 9" unbaked pie crust or 12 small unbaked tart shells
What you do:
- Preheat oven to 375 degrees
- In a large bowl mix together all ingredients, don't worry if it's liquidy - it's supposed to be.
- Pour mixture into the pie or tarts shell(s).
- Bake for 20 mins.
- Reduce temperature to 275 degrees and bake for an additional 20-25 minutes.
How do I know if it's done?!
Take the pie out of the oven, using a knife test the centre of the pie/tarts, it should still be a little soft, but not liquidy, if you get some ooooze put it back it - continue to bake for
10-15 min intervals until the centre is soft
These are super sweet and delicious, I tend to make mini tarts as they pack a lot of punch - delicious served warm with a little vegan "ice cream" on the side!
