Thanksgiving 2013: Pecan Pie

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This month I am posting some vegan Thanksgiving recipes early so you can plan your feast of thanks.

Starting with dessert – the best part of the meal!

This amazing pie is one of my favorite, most decadent desserts, ever. Last Thanksgiving my friend made one and I wrestled the recipe out of her. But, sadly, I couldn’t get it to work. Twice. So I played around with the concept and ingredients came up with this technique. Super easy and not just for Thanksgiving!

A note on sugar: not all sugar is suitable for vegans since some brands use bone char from animals to process their sugar. Read the labels. My favorite brand is Florida Crystals.

1 9″ pre-made vegan pie shell (or homemade)
2 cups pecans
1 flax egg (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
1 cup brown or coconut sugar
1/2 teaspoon vanilla powder or 1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup cashew cream *
1/2 cup vegan cane sugar
1 tablespoon arrowroot powder

*To make cashew cream, place 1 cup cashews and 2 cups of filtered water into the Vitamix. Process until smooth. If you don’t have a Vitamix, soak the cashews for at least 4 hours, drain the water, and add new water before making the cream.

Preheat oven to 350. Chop the pecans.

In a big mixing bowl, make the flax egg. Chop the pecans and add to the flax egg along with the brown or coconut sugar, vanilla, and salt. Mix well until the flax egg is fully incorporated.

In a small pot, combine cashew cream, sugar, and arrowroot. Whisk over medium heat until thick and pulling away from the sides of the pot. This will take a few minutes.

Pour the hot mixture into the pecan mixture and mix very well. Pour into the pie shell and bake until top hardens and the edges of the pie shell are browning, about 30 minutes.

Enjoy plain or with vegan vanilla ice cream!

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