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1
Preheat oven to 350uF.
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2
Brush 8-inch pie plate with oil.
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3
Make crust: In medium bowl, sift together flours, cinnamon and salt.
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4
In small bowl, whisk oil and syrup.
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5
With rubber spatula or wooden spoon, fold liquid into flour mixture just until blended (dont over mix).
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6
Roll dough into ball and cover with plastic wrap; refrigerate 40 minutes.
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7
Place dough between two sheets of parchment paper; sprinkle with flour as needed.
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8
Roll into 10-inch circle.
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9
Remove top sheet of parchment; place your hand under bottom sheet and flip dough into pie plate.
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10
Pierce bottom of crust with fork to form several steam holes.
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11
Bake 15 minutes.
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12
Remove from oven and cool on wire rack.
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13
Spread 1 cup chopped pecans on one half of baking sheet and 1 cup pecan halves on other half; keep separate.
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14
Bake until lightly toasted, 8 to 10 minutes.
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15
Remove from oven and set aside.
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16
In medium saucepan, bring 1/2 cup water and agar to a simmer over medium heat.
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17
Tilt pan toward you and whisk vigorously until agar dissolves, about 3 minutes.
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18
Stir in 1 1/2 cups coconut milk.
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19
Dissolve kudzu in remaining 1/4 cup coconut milk.
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20
Add to agar mixture; stir well.
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21
Cook over low heat, stirring occasionally, until somewhat thickened.
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22
In small saucepan, dissolve Sucanat in 1/4 cup water.
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23
Place over medium heat and bring to a boil.
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24
When the syrup bubbles, lift pan and swirl it.
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25
Cook, lifting and swirling, 8 minutes.
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26
Whisk caramelized Sucanat into coconut milk mixture.
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27
Add chopped pecans, vanilla and lemon peel; stir well.
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28
Remove from heat and cool 20 minutes.
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29
Pour filling into crust; top with pecan halves.
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30
Chill for several hours, or until set.
