Pecan Pie
By Launa Turner
From Lakewinds Natural Foods Cookbook
Ingredients
8 ounces of firm tofu, crumbled ( or 3 large eggs)
2 teaspoons of vanilla
2 cups of fructose
2 tablespoons of peanut oil
2 cups of raw pecan halves
1 8-inch pastry shell, unbaked
Instructions
Preheat oven to 325°F. In a medium bowl, stir tofu (or eggs), vanilla, and fructose. Let stand 5 minutes to moisten, stirring often. Mixture will be thick. Mix in oil and pecans. Pour the lumpy batter into the unbaked pie shell.
Bake 50-55 munutes. This pie will puff a little more than a corn syrup sweetened pie. Let pie cool at least one hour before cutting. Serve cold or at room temperature with a drizzle of cream or soy milk.
Cover and refrigerate for up to 3 days or freeze up to one month.