Caramel Pecan Pie

[Guest guest]

Caramel Pecan Pie

(from Vegetarian Times magazine, February 2001)

Previously posted to CVC by Denise C.

 

The picture of this make it look sooooo good!

Serves 10

 

Sucanat, the dehydrated juice of sugar cane, is a sweetener in this

refrigerator pie. Unlike refined white sugar, it retains all the vitamins

and minerals present in raw sugar cane. I usually opt for liquid sweeteners

(rice syrup, barley malt or maple syrup) in desserts, but a granulated

sweetener works best when making a caramel sauce. I suggest making this pie

a day in advance.

 

Crust:

2/3 cup whole-wheat pastry flour

2/3 cup unbleached all-purpose flour

1/2 tsp. ground cinnamon

1/4 tsp. salt

1/4 cup vegetable oil

1/4 cup pure maple syrup

 

1 cup coarsely chopped pecans, plus 1 cup pecan halves

1/2 cup water

1 Tbs. agar flakes

1 1/2 cups plus 1/4 cup coconut milk

1 Tbs. kudzu*

2/3 cup Sucanat

1 tsp. pure vanilla extract

1 tsp. grated lemon peel

 

1. Preheat oven to 350ºF. Brush 8-inch pie plate with oil.

 

2. Make crust: In medium bowl, sift together flours, cinnamon and

salt. In small bowl, whisk oil and syrup. With rubber spatula or wooden

spoon, fold liquid into flour mixture just until blended (don't over mix).

Roll dough into ball and cover with plastic wrap; refrigerate 40 minutes.

 

3. Place dough between two sheets of parchment paper; sprinkle with

flour as needed. Roll into 10-inch circle. Remove top sheet of parchment;

place your hand under bottom sheet and flip dough into pie plate. Pierce

bottom of crust with fork to form steam holes. Bake 15 minutes. Remove

from oven and cool on wire rack.

 

4. Spread 1 cup chopped pecans on one half of baking sheet and 1 cup

pecan halves on other half; keep separate. Bake until lightly toasted. 8

to 10 minutes. Remove from oven and set aside.

 

5. In medium saucepan, bring 1/2 cup water and agar to a simmer over

medium heat. Tilt pan toward you and whisk vigorously until agar dissolves,

about 3 minutes. Stir in 1 1/2 cups coconut milk. Dissolve kudzu in

remaining 1/4 cup coconut milk. Add to agar mixture; stir well. Cook over

low heat, stirring occasionally, until somewhat thickened.

 

6. In small saucepan, dissolve Sucanat in 1/4 cup water. Place over

medium heat and bring to a boil. When the syrup bubbles, lift pan and swirl

it. Cook, lifting and swirling, 8 minutes. Whisk caramelized Sucanat into

coconut milk mixture. Add chopped pecans, vanilla and lemon peel; stir

well. Remove from heat and cool 20 minutes.

 

7. Pour filling into crust; top with pecan halves. Chill for several

hours, or until set.

 

Per serving: 409 cal.; 5g prot.; 29g total fat (9g sat. fat); 36g carb.; 0

chol.; 60mg sod.; 3g fiber

 

 

* Kudzu (KOOD-zoo): A white starchy powder made from the root of the kudzu

plant. Used for thickening soups, sauces and puddings. [You might be able

to substitute arrowroot powder. Otherwise, you might be able to find kudzu

at a health food store.]