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crated before filling, or frozen if hot needed, for several days. Sake according to pie recipe.
Yield: Pastry for a 9-inch 2-crust pie. Approx. Cal/serv: 93 (8 servings per pie)
Note: Omit salt to make lower in sodium.
PeacanPie
An unfilled pie shell (use recipe for Pie Pastry above)
1/4 cup tub margarine
1 cup firmly packed brown sugar
3/4 cup egg substitute or 6 egg whites
1/2 cup light corn syrup or molasses
1-1 1/2 cups broken pecans, unsalted
1 teaspoon vanilla , 1/4 teaspoon salt *
Preheat oven to 450 degrees. Bake pie shell 5-7 minutes. It will be only partially done. Cool. Reduce oven heat to 375 degrees P.
Cream margarine and brown sugar until light in color. Gradually, beat in egg substitute. Stir in corn syrup, vanilla, peacans and salt. . Fill pie shell and bake 40 minutes or until a knife inserted in the filling comes our clean. Serve warm or cold.
Yield: 8 servings. Approx. Cal/serv: 430.
Note: Omit salt to lower sodium content. >
86.6%