Pecan Pie

Makes one 9 inch pie:

  • 2 1/2 cups pecans, toasted and coarsely chopped (see directions below)
  • 3/4 cup maple syrup
  • 1/3 cup brown rice syrup
  • 1 tablespoon vanilla
  • 1 tablespoon minced fresh ginger
  • 1/4 teaspoon sea salt
  • 3 tablespoons flaxseeds
  • 1 1/2 teaspoons arrowroot
  • 1/3 cup soy milk

Pre-baked 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 pre-baked pie shell. Bake at 350 degrees for 30 minutes, or until the filling has firmed up.

For the toasted pecans:

Soak the pecans in water for thirty minutes. Drain. Place the nuts on a baking sheet and bake in a 350 degree oven for 12-15 minutes. Allow to cool to room temperature.

Total calories per serving: 503

This the pecan pie that we serve at our Thanksgiving Day meal. It is as traditional as it gets: rich, thick, and moist, with a great toasted pecan taste. Try serving it with some Persimmon Sorbet (on page 218 in the cookbook) or Vanilla Sauce (on page 223 in the cookbook).”

This recipe originally appeared in The Millennium Cookbook by Eric Tucker and John Westerdahl, with dessert recipes by Sascha Weiss.

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