OK, so I got a little behind, because this is still the Thanksgiving wrap up and it's almost Xmas. Oh well.
Pie!!
This pie is the Sweet Potato Pie with Three Nut Topping from Vegan with a Vengeance, made with a Pecan Nut Crust (I was trying to accommodate my MIL's diet issues- diabetic & kidney issues) with mine.)
The major mod was that I used brown rice syrup in the 3 nut topping- and absolutely hunt down the correct nuts for this- the hazelnuts made all the difference.
The crust was fantastic- but I had to double the recipe to get enough to cover the pan. So, here is my modified crust (this is doubled):
* 2 cup pecan pieces (frozen)
* 4 T melted Earth Balance
* 4 T Brown Rice Syrup
Preparation:
1. Take pecans out of the freezer and measure them into a food processor. Pulse the processor until the largest pieces are as big as lentils or split peas.
2. Add the margarine and the syrup. Blend until it's mixed evenly.
3. Dump it into a pie pan, and push with your fingers to cover the bottom and sides. It should be the right consistency to mold the crust to the pie pan evenly.
It was fantastic with this pie.
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