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Ingredients
- 2 cups raw pecan halves
- 3/4 cup maple syrup
- 1/2 cup brown rice syrup
- 2 Tablespoons arrowroot or unmodified potato starch
- 1/2 cup soy milk
- 3 Tablespoons ground flax seeds
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 prepared pie crust
Ingredients
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Instructions
- Lightly toast the pecans by spreading them out on a baking sheet and baking them at 350 degrees for 10 minutes. Remove and let cool. Take one half of the pecans and chop coarsely, leaving the other half in tact.
- Whisk together the maple syrup, brown rice syrup and arrowroot in a medium saucepan, then bring up to a boil, stirring often. Once boiling, reduce to a simmer and stir continuously for 5 minutes. Remove from heat.
- Combine the soy milk, vanilla, salt and flax seed in your blender and blend until smooth, about a minute. Let the mixture sit for about 5 minutes. It will become quite thick.
- Whisk the soy milk mixture into the maple syrup mixture until well combined. Fold in the pecans until well incorporated. Pour the mixture into a prepared pie crust and a level out with spatula.
- Bake for 50 minutes at 350 degrees until deep golden brown on top. The syrup may still be bubbling.
- Let cool thoroughly before serving.
Recipe Notes
Even though it is vegan, remember, it is very rich and needs to be saved for special occasions and shared.
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