Pecan Pie #4

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Pecan Pie #4

Previously posted by Brett/Internet on 11/21/2000

 

This is delicious! I've made it several times and, if not overbaked, is

tender and tasty. The vegans at the events I served this pie questioned me

after the first bite. . .just to make sure it really was vegan.

 

PECAN PIE

 

Prepared 9-inch pie crust, unbaked

 

3 C. pecan pieces

2/3 C. brown rice syrup

2/3 C. maple syrup

1 T. vanilla

1 1/2 t. ground ginger

3/4 t. cinnamon

1/2 t. cardamom

1/4 t. salt

4 T. flax seeds

2 t. cornstarch or arrowroot

1/2 C. soy milk

 

Place a piece of aluminum foil or parchment paper in the bottom of the

prepared pie crust. Place a few handfuls of dried beans on top and bake the

crust at 350 degrees for 10-15 minutes or until lightly browned and dry. Set

aside to cool and then remove the piece of foil and beans. Place pecans on a

cookie sheet and roast them at 350 degrees for 5 minutes. Set aside.

Meanwhile in a saucepan, combine brown rice syrup, maple syrup, vanilla,

ginger, cinnamon, cardamom, and salt. Simmer over low heat for 5 minutes and

then remove from the heat. In a blender, pulverize the flax seeds, add the

cornstarch and soy milk, and process to form a gummy mixture. Add the spiced

syrup to the blender and blend to thoroughly combine. Place roasted pecans

in the bottom of the prebaked crust and pour spiced syrup mixture over the

pecans. Bake at 350 degrees for 25 minutes or until very bubbly. Carefully

removing from the oven, place on a rack, and allow to cool before cutting.