This vegan variation of our popular chocolate pecan pie is rich enough to stand on its own and can proudly be served to non vegans.

1/4 c (about .75 oz or 28g) Better Batter Gluten Free Flour
1 c light corn syrup
1 c sugar
6 Tbsp Vegan Margarine, melted
1 tsp vanilla

1/4 c cocoa
1 1/2 c pecan halves
1 recipe Mom’s Pie Crust

In a large bowl, stir together flour, corn syrup, sugar, margarine, vanilla and cocoa. Stir in pecans. Pour into pie shell and bake at 350 degrees for 50-55 minutes or until done. Cool completely before serving.