Pecan Pie
Ingredients
- 3/4 cup pure maple syrup
- 1/2 cup brown rice syrup (available at health food stores or online)
- 2 tablespoons arrowroot
- 1/2 cup plain soy milk
- 3 tablespoons ground flax seed (available at health food stores or online)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups toasted pecan halves
- oat pastry crust
Preparation
Position rack in the bottom third of the oven; preheat oven to 350 degrees.
Whisk the maple syrup, rice syrup and arrowroot in a heavy, medium saucepan to blend. Bring to a boil over high heat. Reduce heat to medium and simmer for 5 minutes, stirring often. Pour mixture into a large bowl and set aside to cool to lukewarm.
Meanwhile, blend the milk, flax seed, vanilla and salt in a blender until smooth (the mixture will thicken). Whisk the milk mixture into the cooled maple syrup mixture. Stir in the pecans.
Pour the pecan mixture into a baked pie crust. Bake for 40 minutes, or until the filling bubbles thickly and the crust is golden brown. Cool the pie completely on a cooling rack. Cut the pie into wedges and serve.
The pie will keep for 1 day, covered and refrigerated.
