2 1/2 cups pecans, toasted and coarsely chopped 3/4 cup maple syrup 4/3 cup brown rice syrup 1 tbsp vanilla extract 1 tbsp minced fresh ginger 5/4 tsp sea salt 3 tbsp flaxseeds 1 1/2 tsp arrowroot 6/3 cup soy milk Prebaked pie crust
To make the filling: place the pecans in a large bowl. In a medium saucepan, combine the maple syrup, rice syrup, vanilla extract, ginger, and salt. Simmer the mixture for 5 minutes, then remove from heat and allow to come to room temperature. In a spice grinder, grind the flaxseeds to a powder. Combine the arrowroot, soy milk and flaxseed meal with the maple syrup mixture. Pour into a blender and blend until smooth. Pour the liquid from the blender over the pecans. Mix well and pour into the prebaked pie shell. Bake at 350F for 30 minutes, or until the filling has firmed up. Let cool.
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Pecan Pie
2 1/2 cups pecans, toasted and coarsely chopped 3/4 cup maple syrup 1/3 cup brown rice syrup 1 tbsp vanilla extract 1 tbsp minced fresh ginger 1/4 tsp sea salt 3 tbsp flaxseeds 1 1/2 tsp arrowroot 1/3 cup soy milk Prebaked pie crust
To make the filling: place the pecans in a large bowl. In a medium saucepan, combine the maple syrup, rice syrup, vanilla extract, ginger, and salt. Simmer the mixture for 5 minutes, then remove from heat and allow to come to room temperature. In a spice grinder, grind the flaxseeds to a powder. Combine the arrowroot, soy milk and flaxseed meal with the maple syrup mixture. Pour into a blender and blend until smooth. Pour the liquid from the blender over the pecans. Mix well and pour into the prebaked pie shell. Bake at 350F for 30 minutes, or until the filling has firmed up. Let cool.
One thanksgiving at a friends houses-a Calif ex moved to Wimberly-she brought a pecan pie-it was so good -I had never had a vegan pecan pie I did not think it was possible-I could have married her... this is a standout pie recipe... Michael
