Join Date: Nov 2002
Location: Central Coast, California
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Here's my recipe - it's still rich but a lot healthier than regular:
Treat yourself to this luscious dessert. It supplies protein, vitamins, minerals, and good fats. Try it with any of the toppings on page xxx.
1 (8- or 9-inch) Basic Pie Crust (page xxx)
3/4 cup pecan halves
1/4 cup unsalted butter or coconut oil, melted
1/4 cup blackstrap molasses
1/2 cup maple syrup, honey, or brown rice syrup
1 teaspoon vanilla extract
Few drops brown rice vinegar
3/4 cup chopped pecans
Preheat oven to 350ºF. Roll out pie crust and place in 8- or 9-inch pie pan. Place pecan halves in pie crust, rounded side up. Beat together eggs, melted butter or oil, molasses, sweetener, vanilla, and vinegar. Stir in chopped pecans. Pour filling into pie crust. Bake 30 to 40 minutes, or until center is set. Cool at least 15 minutes before serving.
Makes 8 servings
Cathe Olson, author The Vegetarian Mother's Cookbook, Simply Natural Baby Food, and LIck It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love.