Just like a pecan pie, but with
hazelnuts. Simply use pecans in
place of hazelnut for a pecan pie.
Make this pie at least 4 hours in
advance of wanting to serve it (to
be safe, make it more than 4 hours
in advance) because you want the
pie to have time to set up so that
pie slices can be easily cut and
removed from the pie. The concept
for this vegan cuttable pie filling
comes from Mary Bowman, former
designer and teacher of the Baking
and Pastry Course at the School of
Natural Cookery in Boulder,
Colorado. In addition to decorating
the top with hazelnut halves, also
use a few small baked pie crust
pieces that have been cut into
maple leaf shapes and glazed with
maple syrup.
