Substitute for eggs in a pie?

I used to use the egg beaters- the ones you buy in the carton. I would get sick if I ate eggs while pregnant, but I could handle the egg beaters just fine!

Bananas and applesauce can be used as well-

Smash up or blend about a half a banana or 1/4 cup applesauce to use as an egg replacer in baked goods such as muffins, pancakes or yeast-free quick breads, such as pumpkin bread, and of course, banana bread! Bananas and applesauce add the perfect amount of thick moisture, like eggs, but they won't help your dishes rise or turn out light and fluffy, so be sure the recipe you are using includes a bit of baking powder or baking soda to help it rise if needed.

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RE:

Substitute for eggs in a pie?

I want to know if there is anything you can substitue for eggs when baking. For example: when baking a pecan pie, what I can use to substitute for eggs? can I use milk?

I don't know about using this in a pie, but, I have repeatedly used 1/4 cup of mayonaise for 1 egg in baking cakes. It works beautifully.

Egg beaters are made from eggs so if allergies or vegan diet are the concern then egg beaters are not an option. There are vegan substitutes for eggs. try your local health food market.

Ener-G egg replacer is one that works for cakes and other baked goods not sure about pecan pie though.

http://vegetarian.about.com/od/glossary/g/Eggrepla...

Better n' Eggs.

Egg Beaters.

2 tbsp corn starch = 1 egg

2 tbsp arrowroot flour = 1 egg

2 tbsp potato starch = 1 egg

1 heaping tbsp soy powder + 2 tbsp water = 1 egg

1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.

1 banana = 1 egg in cakes.

you can get egg substitutes in health food stores. enerG are good. they're like a powder that you add water to - the box will have instructions on it.

depending on what it's for, you can use flax, banana or tofu.

here's more information: http://www.theppk.com/veganbaking.html

There are several substitutes for eggs when baking -- I keep this list bookmarked and refer to it often:

egg = 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder (Add one or two drops of yellow food coloring if desired.)

OR egg substitute (Substitute 1/4 cup egg substitute for each egg. Using egg substitute in place of eggs tends to make baked goods rubbery, because egg substitute has no fat. To improve the product's texture, add one teaspoon of canola oil for each egg replaced. Egg substitute can't be whipped and is much more expensive than regular eggs. It doesn't work well in cheesecakes.)

OR egg whites (Substitute 2 egg whites for each whole egg. This substitution may make baked goods less tender. To compensate, try adding 1 teaspoon of oil per egg called for in recipe.)

OR flaxmeal (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe.

OR egg yolks (Higher in fat, but increasing the egg yolks in a baked good often makes it moister and more flavorful.)

OR gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)

OR cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe.

OR mayonnaise (Substitute 3 tablespoons mayonnaise for each egg called for in recipe.)

OR Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe.)

OR bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.)

OR silken tofu (Substitute 1/4 cup tofu for each egg.)

Pumpkin cut outs

i think applesauce