Pecan Pie from Vegan Fusion

Fri, Nov 14, 2008

Good 4 U Food, Mark Reinfeld, Vegan Fusion

Pecan Pie

If you’re a fan of pecan pie, this recipe is bound to satisfy as it bears a striking similarity to the flavor you love without all the refined ingredients.

Pecan Pie from Vegan Fusion

Yield: 1 (8-in.) pie

Prep Time: 20 minutes

3 1/2 cups pecans

3 1/2 cups pitted dates

1/2 cup raisins, soaked

2 cups filtered water

1/4 cup date/raisin soak water

1 teaspoon vanilla extract

3/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 cup agave nectar

1. Place 3 cups pecans and 1 1/2 cups dates in a food processor fitted with an S-shaped blade. Blend on high speed for 30 to 40 seconds or until mixture sticks together and runs up the sides without falling into the center. You may need to add more dates.

2. Press crust into a pie pan, making a layer around the bottom and sides at least 1/4-inch thick. (No need to oil the pan.)

3. Place 1 cup dates and raisins in a small bowl with filtered water. Allow to soak for at least 20 minutes.

4. Place remaining 1 cup dates, soaked dates, raisins, 1/4 cup soak water, vanilla extract, salt, cinnamon, nutmeg, and agave nectar in a blender and blend on high speed until a thick, relatively smooth mixture forms.

5. Pour mixture into the piecrust and layer the top with remaining 1/2 cup pecans. Wrap and refrigerate for at least 2 hours. You want pie chilled so it keeps its form when sliced.

Mark Reinfeld, Author, Vegan Fusion World Cuisine: Healing Recipes and Timeless Wisdom from our Hearts to Yours & The Complete Idiot’s Guide to Eating Raw