Sunday, November 22, 2009

Pecan Pie

This is an amazing recipe for a custard pie --- without the eggs. Creamy, smooth, and delicious, no one will know the difference. This is one of my favorite holiday pies to make for a crowd. Try it, I think you'll like it.

Pecan Pie

2 1/2 cups pecans, toasted, chopped
3/4 cup maple syrup
1/3 cup brown rice syrup or agave syrup
1 tablespoon vanilla, pure extract
1 tablespoon ginger, fresh minced
1/4 teaspoon salt
3 tablespoons flax seeds
1 1/2 teaspoons cornstarch
1/3 cup soy milk
prebaked pie crust

Place the pecans in a bowl. Set aside.

In a medium saucepan, combine the maple syrup, brown rice syrup, vanilla, ginger, and salt. Simmer for five minutes. Remove from heat and allow mixture to cool.

In a spice grinder, grind the flaxseeds. Combine the cornstarch, soymilk, and flaxseed meal. Add to the maple syrup mixture. Pour into a blender and whiz until smooth. Then pour this mixture over the pecans. Stir until coated and pour into a prebaked pie shell. Bake for 30 minutes at 350 degrees. Cool and serve with your favorite topping and garnish.

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