Recipe Archives->Vegetarian->Pecan Pie 02

Eggless Pecan Pie

1/2 c. dried apricots
1/2 c. dates, pitted
2 c. apple juice
2 Tbsp. agar flakes (or 1/2 Tbsp. powder)
pinch of sea salt
1 1/2 Tbsp. kuzu dissolved in 1/4 cup water
1 tsp. vanilla   
2 c. roasted pecans
Prebaked pie crust

Rinse dried fruits; combine with juice, agar and sea salt in a
saucepan.  Bring to a boil; lower flame and simmer 20 minutes.
Roast pecans in 350 oven, but watch them carefully as they burn
easily after about 10 minutes.  When the dried fruit is plump and
agar is dissolved, add kuzu and stir until clear.  Add vanilla.
Puree fruit mixture in a blender or food processor until creamy
smooth.  Save 1/2 cup of pecan halves to garnish top of pie.  Chop
the rest.  Mix the remaining pecans with the fruit puree.  Spoon
mixture into baked pie crust.  Arrange 1/2 cup pecans in design on
top of pie.  Allow to cool.  This pie should slice neatly and still
be creamy.

Printable version: pecan-pie02.txt.