I thought I didn't like pecan pie until I stumbled upon this vegan Pecan Pie recipe. The questionable brown 'mush' experienced in normal pecan pies is replaced by barley malt, maple syrup and enhanced with cinnamon, ginger and a touch of cardamom in this version. Flaky Pie Crust is recommended.
3 cups pecans (whole pecans and pieces)
2/3 cup barley malt syrup
2/3 cup maple syrup
½ cup non-dairy milk
5 teaspoons vanilla extract
1 ¼ teaspoons cinnamon
1 ¼ teaspoons ginger
½ teaspoon cardamom
¼ teaspoon salt
1 Tablespoon golden flax meal
If using a store bought pie crust
Place the prepared pie crust on a cookie sheet and bake at 350F (177C) for 7 minutes. Place the pecans in the pre-baked crust, and bake an additional 7 minutes. Remove from the oven and set aside.
If using a home baked pie crust
Place the pie crust on a cookie sheet, place the pecans in the crust, and bake at 325F (163C) for 20 minutes. Remove from the oven and set aside. Increase oven temperature to 350F (177C).
In a medium saucepan combine the barley malt syrup, maple syrup, non-dairy milk, vanilla, cinnamon, ginger, cardamom and salt. Simmer over low heat for 5 minutes and remove. Whisk in the golden flax meal. Pour the mixture over the pecans.
Place the pie on a cookie sheet and bake at 350F (177C) for 30 more minutes. Remove from the oven, place on a rack and allow to cool before cutting with a sharp knife. To store, cover the pie with plastic wrap and keep it in the refrigerator for up to 1 week. Makes one 9 inch diameter Vegan Pecan Pie.