Pineapple Chess Pie With Pecans

• 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. thawed frozen pineapple juice concentrate
• 1/4 c. granulated sugar
• 1/4 c. dark corn syrup
• 1 Tbsp. margarine, melted
• 1 1/2 tsp. vanilla extract
• 1/8 tsp. salt
• 3 1/2 oz. pecan halves
• 2 2/3 c. all-purpose flour
• 1/4 tsp. salt
• 4 Tbsp. sugar
• 1/2 c. canola oil
• 6 Tbsp. ice water
• 1 Tbsp. skim milk

1. Place the flour, salt and sugar in a large bowl; blend well with a fork.
2. Add the oil and, using a pastry blender or 2 table knives, cut the oil into the flour until the mixture resembles coarse crumbs.
3. Sprinkle the water and milk over the mixture; blend it with a knife.
4. Using your hands, gather the dough into 2 balls.
5. Use immediately, or wrap with plastic wrap and refrigerate until needed.
6. When rolling the dough out, roll it between 2 sheets of waxed paper.
7. Yields 2 (9-inch) single crust pies (16 slices).

shell, egg substitute, flour, pineapple, granulated sugar, corn syrup, margarine, vanilla extract, salt, pecan halves, allpurpose, salt, sugar, canola oil, water, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227450 (may not work)