vegan pecan pie (finally!)

[Guest guest]

Here's a great pecan pie for the holiday season. It's better than my

mom's and that's saying a lot!! The brown rice syrup gives it a " buttery "

flavor, and the pie sets up beautifully.

 

I use the Maple Lane Crusts (they're a shallow 9 " ), and this recipe is

almost enough to fill 2 pies.

Lisa (ltbennett)

 

Lisa T. Bennett, owner/chef

The Organic Goddess Vegan Bakery and Catering, Atlanta GA

 

* Exported from MasterCook Mac *

 

Georgia Kudzu Pecan Pie

 

Recipe By : Meredith McCarty, in Lorna Sass' _Complete Veg'n Kitcen_

Serving Size : 8 Preparation Time :0:45

Categories : desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 9 inch unbaked pie shell (check ingredients)

1 1/2 cups brown rice syrup (see cook's notes)

1 1/2 cups water

1/4 cup agar flakes

1/2 teaspoon ground cinnamon

1/2 teaspoon sea salt

2 tablespoons kuzu or arrowroot

water, to barely cover the kuzu

2 cups toasted pecans

1 teaspoon vanilla

 

1. Set pie weights or beans into the pie crust and bake on the middle shelf of a

375 F oven until lightly browned, about 15-20 minutes. Set on a rack to cool.

This is a good time to toast your pecans as well. Check them after 12-14

minutes.

2. In a heavy saucepan, prepare the filling. Whisk together the rice syrup,

water, agar flakes, cinnamon, and salt, and bring to the boil. Reduce heat and

simmer over very low heat until the agar completely dissolves, stirring

occasionally, about 5 minutes.

3. In a small bowl, dissolve the arrowroot in water to barely cover and add to

the agar-rice syrup mixture. While cooking the mixture at a low simmer, whisk

it until the chalky color becomes clear.

4. Let the mixture cool for 15 minutes. Stir in the pecans and vanilla and

pour into the prepared pie crust, taking care to distribute the pecans evenly.

5. Let the pie cool to room temperature and set, about 2 hours (or refrigerate

pie about 1 hour to firm up more quickly). For optimum flavor, bring to rooom

temperature before serving.

Cook's notes: For the filling, Meredith favors the dark brown rice syrup made

by Mitoku. Other brands (often lighter in color) sometimes prevent the filling

from setting firmly. (Lisa's note: I use either Tree of Life Rice Syrup or

Lundberg Gluten-Free Brown Rice Syrup - both quite light in color - and both

work well).

 

 

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Per serving (excluding unknown items): 2 Calories; less than one gram Fat (3%

calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 119mg Sodium

 

NOTES : To really make this pie a truly decadent Chocolate Bourbon Pecan Pie,

use about 1 cup water and 1/2 cup bourbon to dissolve the agar flakes (the

alcohol will dissipate while simmering, leaving just the flavor), and add 1/2

cup non-dairy chocolate chips to the partly cooled filling before you pour it

into the crust. Yum!!

 

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