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Add a photoServings: 10
Ingredients
- 1 Tbsp. kudzu
- 2/3 c. Sucanat
- 1 tsp pure vanilla extract
- 1 tsp grated lemon peel
- 1 3/4 c. coconut lowfat milk divided
- 2/3 c. whole-wheat pastry flour
- 2/3 c. unbleached all-purpose flour
- 1/2 tsp grnd cinnamon
- 1/4 tsp salt
- 1/4 c. vegetable oil
- 1/4 c. pure maple syrup
- 1 c. coarsely-minced pecans plus
- 1 c. pecan halves
- 1/2 c. water
- 1 Tbsp. agar flakes
Directions
- Preheat oven to 350 degrees. Brush 8-inch pie plate with oil.
- Make crust: In medium bowl, sift together flours, cinnamon and salt. In small bowl, whisk oil and syrup. With rubber spatula or possibly wooden spoon, fold liquid into flour mix just till blended (do not over mix). Roll dough into ball and cover with plastic wrap; chill 40 min.
- Place dough between two sheets of parchment paper; sprinkle with flour as needed. Roll into 10-inch circle. Remove top sheet of parchment; place your hand under bottom sheet and flip dough into pie plate. Pierce bottom of crust with fork to create several steam holes. Bake 15 min. Remove from oven and cold on wire rack.
- Spread 1 c. minced pecans on one half of baking sheet and 1 c. pecan halves on other half; keep separate. Bake till lightly toasted, 8 to 10 min. Remove from oven and set aside.
- In medium saucepan, bring 1/2 c. water and agar to a simmer over medium heat. Tilt pan toward you and whisk vigorously till agar dissolves, about 3 min. Stir in 1 1/2 c. of the coconut lowfat milk. Dissolve kudzu in remaining 1/4 c. coconut lowfat milk. Add in to agar mix; stir well. Cook over low heat, stirring occasionally, till somewhat thickened.
- In small saucepan, dissolve Sucanat in 1/4 c. water. Place over medium heat and bring to a boil. When the syrup bubbles, lift pan and swirl it. Cook, lifting and swirling, 8 min. Whisk caramelized Sucanat into coconut lowfat milk mix. Add in minced pecans, vanilla and lemon peel; stir well. Remove from heat and cold 20 min.
- Pour filling into crust; top with pecan halves. Refrigeratefor several hrs, or possibly till set.
- This recipe yields 10 servings.
- Comments: Sucanat, the dehydrated juice of sugar cane, is the sweetener in this refrigerator pie. Unlike refined white sugar, it retains all the vitamins and minerals present in raw sugar cane. I usually opt for liquid sweeteners (rice syrup, barley malt or possibly maple syrup) in desserts, but a granulated sweetener works best when making a caramel sauce. I suggest making this pie a day in advance.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 10 servings | |
| Calories 163 | |
| Calories from Fat 101 | 62% |
| Total Fat 11.76g | 15% |
| Saturated Fat 2.91g | 12% |
| Trans Fat 0.14g | |
| Cholesterol 0mg | 0% |
| Sodium 61mg | 3% |
| Potassium 75mg | 2% |
| Total Carbs 13.82g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 5.54g | 4% |
| Protein 1.6g | 3% |
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