Saturday, August 7, 2010

Crystallized sugar covered pecans tart (Vegan Pecan Pie)

Sure the picture of my pie looks like pecan pie perfection. And yes what I cooked tastes hella good and extra sweet. However, my vegan pecan pie shouldn't really be called pecan's more like crystallized sugar covered pecan tart. Granted it's probably be my fault, after purchasing arrowroot and some other more expensive items, I got cheap and tried to substitute sugar for maple syrup. The result is a soupy pie that tasted like sugar covered pecans. But at least it tastes great.... Maybe I just invented another sort of dessert ;)

The real recipe:
1 pre-baked pie crust
2 1/2 to 3 cups of lightly roasted pecans all chopped up (more or less depending on how you like the consistency)
1/3 to almost a 1/2 cup of rice syrup
3/4 to 1 cup of Maple syrup (more less depending on the amount of pecans)
1 tbsp to 1 1/2 tbsp of alcohol free vanilla extract (just prefer the flavor)
Grated ginger to taste 1 tbsp to 2 tbsp (I didn't add this)
salt couple of pinches or so
1 1/2 to not quite 2 tsp of Arrowroot
3 to 3 1/2 tbsp of flax seeds ground up as best you can
1/3 to 1/2 cup of soy milk

Preheat oven to 350 degrees. Put the syrups, salt, extract, and ginger into a sauce pan and simmer for about five minutes. put on the counter and let it cool to room temp. mix the soy milk with the flax and arrowroot and then blend that mixture with the syrups in a blender or food processor. put those pecans into a big mixing bowl and mix it up with the liquid. pour the filling into the pie crust and put into the preheated oven. bake for about 30 to 45 minutes the filling should be thick and not very gelatinous. give it a little shake. Let cool for 30 minutes.

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