Crustless Pecan Pie Recipes

Steps:

• Preheat oven to 350°F. Beat egg whites in large bowl with electric mixer on high speed until soft peaks form. Blend in vanilla. Gradually add sugar, beating until stiff peaks form. Mix crumbs, pecans and baking powder. Add to egg white mixture; stir gently until well blended. Spread into greased 9-inch pie plate.
• Bake 30 min. Cool completely.
• Refrigerate 6 hours or overnight. Spread whipped cream over pie to cover completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
• In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
• Bake in preheated oven for 45 to 50 minutes, or until filling is set.

Steps:

• Preheat oven to 375 degrees.
• Place a shallow pan of water on the 2nd rack of oven, below where pie will be baking.
• Warm the apple juice concentrate in a small pan.
• Add the sugar substitute and gelatin to the apple juice.
• Stir until the sugar substitute and gelatin are disolved.
• In a small bowl, mix the cornstarch with the water.
• Stir until well disolved.
• Add the constarch mixture to the applesauce/juice mixture.
• Using an electric mixer, beat in the 3 eggs, one at a time.
• Blend well.
• Stir in the vanilla and coffee and mix well.
• Pour mixture into a lightly greased (pam) 8" pie pan.
• Arrange toasted pecan halves over the top of the pie.
• Bake at 375 degrees for 30 to 40 minutes or until custard is set.
• Cool slightly before cutting.