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1
Preheat the oven to 375 degrees.
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2
Lightly oil a 9-inch pie plate.
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3
Mix the flour, salt and oil thoroughly, using a fork to incorporate the ingredients.
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4
Slowly add the rice milk and stir to form a stiff dough.
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5
Gather it into a ball and knead for 2 minutes.
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6
Roll out thinly between sheets of waxed paper to form a 10-inch circle.
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7
Lay it over the prepared pie plate, pressing it down to eliminate any air pockets.
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8
Crimp edges.
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9
Prick the pastry with a fork and bake for 10 minutes.
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10
Allow the crust to completely cool before filling.
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11
Combine the sweetener and corn oil in a saucepan and cook until foamy.
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12
Quickly stir in the pecans.
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13
Spread evenly over the bottom of the pie crust and set aside at room temperature.
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14
Preheat the oven to 350 degrees.
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15
Combine all of the ingredients in a food processor.
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16
Process for about 3 minutes.
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17
Pour the filling into the prepared crust and bake for 50 minutes.
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18
Garnish the edge of the pie with whole toasted pecans.
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19
Let the pie cool and serve.
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20
This pie is also delicious served chilled, allowing the pie to rest about 10 minutes after you pull it from the refrigerator before eating insures optimum flavor.
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21
TOFU WHIPPED CREME:
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22
1/2 pound of firm tofu 1/2 pound of silken tofu 1/4 cup of maple syrup 1 tablespoon of pure vanilla extract 1 to 2 tablespoons of water A few grains of sea salt
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23
In a food processor or blender, combine all ingredients until smooth.
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24
Add water if necessary to achieve a whipped cream consistency.
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25
Refrigerate until needed.
