This sounds yummy! Could one use an egg substitute in this recipe? Would love to make this for someone but they also can't do eggs. Thanks, Kim

During years as a vegetarian, I regularly used soft tofu as an egg replacement in baking cakes and making bread.
They worked well - fine for texture, neutral for taste, so the other elements in a rd pie could shine.
Use tofu 1:1 by weight or volume to replace each egg. Large eggs (used most commonly in baking recipes) are about 55-60 grams each or about 2 liquid ounces.
Buzz them up in a blender or processor and then use as the recipe recommends for the eggs.

Hi Kim! Great question. You could do a few things here. One, a flax egg, which is 1 tablespoon of ground flax combined with 3 tablespoons of water to equal one egg. Two, you could use an egg replacer like Bob's Red Mill. Or, egg-free mayonnaise (3 tablespoons per egg) could work here as well! Happy baking :)