HELEN’S LOW – CAL PECAN PIE RECIPE
9 inch unbaked pie shell
3/4 c. egg substitute
3 tbsp. all purpose flour
1/3 c. plus 1 tbsp. plus 1 tsp. thawed frozen pineapple juice
concentrate
1/4 c. sugar
1/4 c. dark corn syrup
2 tbsp. reduced calorie tub margarine, melted
1 1/2 tsp. vanilla extract
1/8 tsp. salt
3 1/2 oz. pecan halves
Mix all ingredients except flour and pecans and bring to a boil. Now
add flour and pecans. When mixture starts to thicken remove from
heat. Pour into pie crust. Bake at 350-375 degrees or until golden
brown on edges.