StepFast’s Holiday Recipes

PECAN PIE

1½ c. water
6 T. flaxseed

1. Combine water and flaxseed in saucepan. Bring to a boil and continue boiling and stirring until thick, about 5 minutes. Pour into blender and blend until smooth.
2. Add the following and blend until smooth.

1 1/3 c. maple syrup (or 1 c. + 2 T. dark Karo and the rest water)
1½ c. pitted dates
1 t. vanilla extract
1 t. maple extract
1 t. salt
½ c. water
5 T. cornstarch

3. Toast in oven at 300o for 10 minutes:

2 c. pecans, coarsely broken

4. Place pecans into a separate bowl and pour ¼ c. maple syrup and a sprinkle of salt over them. Stir to coat well. Reserve to place on top of filling.
5. Preheat oven to 350o. Partially bake a pie shell, for about 8 minutes.
6. Pour filling into pie shell. Bake for 15 minutes.
7. Remove from oven and gently arrange coated pecans on top of filling, pressing slightly into filling. Bake for 20 more minutes or until set.
8. Cool before serving; serve at room temperature with Tofu Whipped Topping.