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Eggless Pecan Nut Pie

1 unbaked pie crust
2 TBSP butter or margarine
equivalent of three eggs in Ener-G's Egg Replacer
1/2 cup honey
1/3 cup maple syrup
1 tsp vanilla extract
pinch salt, optional
1 1/2 cup broken pecans

Prepare crust and chill while preparing filling. Melt butter and
let cool. Preheat oven to 400F. Whip egg replacer wih a wire
whisk or rotary beater. Beat in honey, maple syrup, vanilla and
salt. Add cooled butter and nuts. Pour into pastry crust. Bake
for 10 minutes, reduce heat to 350F, and bake for 25 minutes, until
set but not dry (I've found that it takes a little longer than 25
minutes). Cool to room temperature before serving.

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