Pecan Pie

 It was my roommate's birthday and she decided that she wanted pecan pie because she has never had one before.  So I made her a gluten-free, corn syrup-free pecan pie (so that I could eat it too).  I used Sarah's pie crust and a recipe suggested by Laura.  The no corn syrup makes it fodmaps friendly and Christy friendly (other than the pecans which Christy reminded me of).  Sarah's crust worked so well that I was able to roll it out with a drinking glass.










Pecan Pie
Make half of Sarah's pie crust but do not bake it

The crust worked so great that I used the cup
in the background to roll it out. 

1 cup of light brown sugar packed
1/2 cup of white sugar
2 large eggs
1 cup chopped pecans
1 stick (1/2 cup) melted butter
2 tablespoons of almond milk (or cow if you drink it)
1 tablespoon of gluten-free flour (just plain rice flour would work)
1 1/2 teaspoon vanilla
1 cup pecan halves

Preheat oven to 325
In a large bowel mix together brown sugar, white sugar and eggs until creamy.  Add the chopped pecans, butter, milk, flour and vanilla and stir to combine.  Pour into pie shell.
Put the pecan halves onto of the pie so that is looks pretty (try circles).

Putting on the pecans before baking 

Bake for 55 minutes.
Let it cool for a couple of hours before serving.

Pecan pie after baking it

Adapted from Trisha Yearwood's recipe