I finally made the pecan pie I didn't make at Thanksgiving (one month and several inches to my waistline ago). It was satisfying and delicious, I'll work on an egg-free version for next time. If anyone tries it with Ener-G egg replacer, let me know if it works by posting on my Facebook page. The eggs are used for a custardy-type filling, so don't know if the powder will do the same.
Kentucky Pecan pie
From Rita Shiang
1 8" gluten-free pie crust, unbaked (I used the Bob's recipe here)
3/4 c. white corn syrup
3/4 c. dark brown sugar, lightly packed
1/3 c. melted butter (or substitute of your choice, I used Earth Balance margarine)
1/4 tsp. salt
1 tsp. vanilla extract (gluten-free!)
3 slightly beaten eggs
1 c. roughly chopped pecans. (Set aside add'l pecan halves for decoration if you like.)
Preheat oven to 350.
Mix together the syrup, sugar, butter, salt and vanilla. Add in beaten eggs.
Add in chopped pecans -- at this point you can either mix pecans in the batter, or pour the batter into the shell and sprinkle pecans on top. I like mixing them in.
Decorate with pecan halves if you like, but this is strictly optional. (BTW, if the pecan halves sit on top of the pie they're likely to burn like mine did, so cut out a loose circle of foil to protect them but let the crust brown!)
Bake for 45 minutes or until pie is set. Serve warm or cold.