2 cup pecan halfs
2 cups maple syrup
1/4 cup flax seeds
1 cup water
4 tablespoon psyllium powder
2 tablespoon arrowroot powder
2 tablespoon liquid lecithin
1 tablespoon sea Salt (can substitute with 1/4 cup liquid aminos)
1 tablespoon vanilla
2 teasp earth balance margarine (or any non-dairy expeller-pressed margarine)
1 prepared Shortbread Pie Crust**
Preheat oven to 350 degrees
In a blender, add flax seeds and water and blend until smooth (about 5 mins). Add syrup, vanilla, lecithin, salt, psyllium, and arrowroot. Blend for another minute or so until all lumps are gone. Immediately pour into Crust and place in oven for 10 minutes.
While pie is in oven, saute pecans in margarine for two minutes, and 1/4 cup maple syrup and continue to saute until brown constantly stirring (about 5 minutes).
Remove Pie from oven after ten minutes and spoon pecans evenly on top of pie, be sure not to leave and holes. If you have any remaining pecans, you can eat as is, tastes great in popcorn, but that's another recipe :)
Ok, after you layer the pie with pecans, place in the refridgerator for about an hour or until pie filling is solid.
**Shortbread Pie Crust
3 cups Unenriched White Flour2/3 cup Earth Balance Margarine3 Tbsp WaterDash of salt (optional)
Mix flour and salt in food processor and slowly add margarine. When crumbly, add water and mix until it becomes a ball. Take dough ball place on wax paper and roll (be sure to keep rolling pin well floured, flour after every 6 strokes). Once big enough to fill pie pan, slowly turn wax paper over on to well oiled pan allowing dough to fall in. If a portion tears, just press in back into place with your hand. indent edges with fingers for a pretty effect, and bake at 400 degrees until crust is gold in color. Take crust out, press down all air pockets, and set aside.
This is by far the best dessert that I've ever invented, so now I'd like to share it with you.