Pecan Pie 2 - cooking recipe

Ingredients

1 (9-inch) unbaked pie shell
3/4 c. egg substitute
3 Tbsp. all-purpose flour
1/3 c. plus 1 Tbsp. plus 1 tsp. frozen pineapple juice concentrate
1/4 c. sugar
1/4 c. dark corn syrup
2 Tbsp. reduced calorie oleo, melted
1 1/2 tsp. vanilla
1/8 tsp. salt
3 1/2 oz. pecan halves

Preparation

Prick pie shell on sides and bottom.
Refrigerate until ready to use.
Combine egg substitute and flour with whisk until completely blended.
Add remaining ingredients except pecans. Whisk to combine.
Stir in pecans.
Place shell on baking sheet. Pour pecan mix into shell.
Bake at 350\u00b0 for 30 minutes; reduce heat to 300\u00b0 and bake 30 to 40 minutes more.
Cool.