Saturday, December 20, 2008

Dairy Free Chocolate Pecan Pie

1 9 inch Pillsbury Pie Crust
1/4 cup dairy free buttery spread
1 cup pecan halves
3 large eggs
1/2 cup firmly packed brown sugar
1/4 tsp salt
1/2 cup honey
1/2 cup light corn syrup
1/2 tsp vanilla
3/4 cup dairy free semi-sweet chocolate chips

Preheat the oven to 400.
Melt the dairy free buttery spread.
Pour the chocolate chips into the pie shell.
Pour the pecans over the chocolate chips.
Beat the rest of the ingredients together and pour over the chocolate and nuts.
Bake 10 minutes at 400, then lower the oven to 350 and bake about 30 minutes longer, or until the nuts are lightly browned and the pie appears done.
Serve at room temperature.
Makes 8 servings.

Nutritional Info
Fat: 24.1 g
Carbohydrates: 68.0 g
Calories: 485.7
Protein: 5.4 g
Fiber: 2.1 g

1 comment:

  1. mmmm! That sounds good! I actually grew up with almond pie instead of pecan pie as my little sister is allergic to nuts. Imagine our life growing up, her nut allergy and my dairy allergy!


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