Vegetarian/Vegan Pecan Pie

9” pie crust - use fiber one crust:
2 cups Fiber One
1/2 cup I Can't Believe It's Not Butter Fat Free Margarine (use vegan margarine for vegan recipe, which increases calories and fat)

In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Combine crumbs with melted margarine. Stir until mixed well. In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Set aside.
Number of Servings: 8

For Filling:
You have two choices for the sweetener:

1.) 3/4 c. water plus 3/4 c. white beet sugar or light unbleached cane sugar AND 1/2 c. brown
sugar (packed) or Sucanat (granulated sugar cane juice)

OR 2.) 1 and 1/2 c. maple syrup

(Nutrition information is done here with 3/4 cup water, 3/4 cup granular splenda and 1/2 cup splenda brown sugar)

The rest of the ingredients:
3/4 c. water
pinch salt
1/4 c. cornstarch (can be organic) (or wheat starch) mixed with 4 and 1/2 T. cold water OR rum or bourbon
2 T. vegan margarine, such as Earth Balance or Soy Garden (or I can't believe it's not butter fat free)
1 tsp. pure vanilla extract
1 cup pecan halves

In a medium saucepan combine either the water and sugar mixture OR the maple syrup with the second 3/4 c. water. Bring to a boil and boil for 5 minutes. Add the salt and the dissolved cornstarch, whisking vigorously. Stir and cook over high heat just until the mixture thickens and is clear. Remove from heat and stir in the margarine and vanilla—stir til the margarine is melted. The mixture will still be fairly liquid.

Pour this into the pre-baked pie shell. Arrange the pecan halves on top, pressing them down into the mixture a little. Place the pie in the middle of the oven and immediately reduce the heat to 350 degrees F. Bake 30 minutes. The filling will still be “jiggly”—don’t worry; it will set as it cools. Cool on a rack for about 1 and 1/2 hours, then refrigerate until thoroughly cooled and set.

5 WW points per slice if 8 slices
4WW points per slice if 10 slices


Number of Servings: 10

Recipe submitted by SparkPeople user AFRICAPARISH.