Southern Pecan Pie
2 cups pecans (halves or quarters), walnuts will work as well
2 cups maple syrup
3 tablespoon brown sugar
1/4 cup flax seed powder (make this is a blender)
1 cup water
3 tablespoon tapioca flour
3 tablespoon agar-agar flakes
1 teaspoon salt, or to taste
1 tablespoon vanilla (real or flavor)
2 teaspoon margarine (tastes better) or canola oil
1 vegan pie crust of your choice, but it should be fully prepared, including baked if that is necessary.
This pie is not baked and needs to be prepared a day in advance to fully set the filling.
In a blender, blend the flax seed powder and water for 1 full minute. The liquid should be smooth. Add the syrup, vanilla, salt, tapioca, vegan brown sugar, and agar-agar. Blend for another full minute until smooth and free of any lumps. Let sit for a moment.
In a saucepan, place the vegan margarine or oil. Pour in the 2 cups of nuts and toss, coating with the oil. Brown for a minute or so over medium heat. Immediately pour in the blender ingredients and bring to a boil. Boiled over low-medium heat for about five minutes being careful not to scorch because the pie will taste funny if you do. You might even try microwaving this step, but its your experiment! Let me know how it turns out. After about 5 minutes, turn off the heat, and let the filling set for 10 minutes or so to cool.
When cooled, stir the filling to even out the nuts throughout, and then pour it into the pie crust. Chill overnight.
This is how I make it in Albuquerque, a mile above sea level. Let me know if you have to make adjustments for sea-level preparation.