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Title: Down-Home Pecan Pie

1 - nutty wheat pie crust (see other recipe)
1 1/4 C pecans, coarsely broken
2 T margarine
1 1/2 C dark corn syrup
1/2 C dark brown sugar
2 t vanilla extract
1/2 C vegan milk
1/2 C tapioca flour, packed
5 T whole flaxseeds
1 1/4 C pecan halves

Preheat the oven to 350° F and have a large baking sheet ready. Bake the Nutty Wheat Pie Crust for 5 minutes and set it aside on the baking sheet to cool.

Place the coarsely broken pecans in a nonstick skillet and toast them over high heat, stirring constantly, for 1-2 minutes, until fragrant. Watch carefully to avoid burning them. Pour the toasted pecans immediately into a dish to cool. When cool, spoon them into the bottom of the pie shell.

Melt the margarine over medium heat in a 2-quart saucepan. Add the corn syrup, brown sugar, and vanilla extract and bring to a full boil over medium heat, stirring frequently. Boil 5 minutes, then set aside to cool for about 30 minutes.

Place the vegan milk in a bowl and stir in the tapioca flour. Set it aside for 5 minutes to allow the tapioca flour to absorb some of the liquid.

Meanwhile, place the flaxseeds in a coffee grinder and grind them to a fine meal. Ad the flaxseeds and the vegan milk mixture to the cooled corn syrup mixture. Stir to combine, and pour the mixture into the blender. Blend for 1 minute, until smooth. Pour over the toasted pecans.

Top the pie with the pecan halves, arranging them in concentric circles. Bake for 40 minutes. Cool thoroughly, then chill in the refrigerator.

From Nut Gourmet
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