Wednesday, March 31, 2010

she-can pecan pieee

1 oven pre-heated to 350 degrees

1/2 to 3 cups of lightly roasted pecans
1/3 to almost a 1/2 cup of agave syrup

1.5 of Maple syrup 

2 tsp of vanilla extract
Grated ginger to taste 2 tbsp 

salt couple of pinches or so

3 tsp of cornstarch
1/3 to 1/2 cup of soy milk

1. put the syrups, salt, extract, and ginger into a sauce pan and simmer
for about five minutes. put on the coutner and let it cool to room
2. mix the soy milk with the cornstarch and then blend 
that mixture with the syrups in a blender or food processor.
3. put 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.
5. let cool and then cut into squares

Pecan pie is my dad's FAV dessert, so it was pretty cool when he really enjoyed it (vegan and all)!! :)


  1. Looks great Michelle, too bad I'm a diabetic (I'll only eat 1 piece)

    Say hi to your dad for me!! Hope to see you guys in Rochester again this year.

  2. You have an error in the recipe under directions about flax and arrowroot. They're not in the ingredients.

  3. You fixed the recipe!!

    Good luck this week! Don't get a belly ache from all these desserts! Sleep well Michelle!

  4. No way!!Agave nectar is what I use to sweten my organic green tea every day,I like it cold.And I like the light color one. Very cool,were you come out with this stuff....