Pecan Pie Filling


  • 1 cup chopped pecans
  • ½ cup pecan halves
  • ½ cup water
  • 1 Tbsp agar flakes
  • 1 ½ cup of almond milk
  • 1 Tbsp kuzu
  • 4 Tbsp barley malt
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 2 Tbsp of water for the kuzu


In a pan, cook water with agar flakes until the flakes are dissolved. Add the almond milk.  On the side, dissolve the kuzu with 2 Tbsps of water. Add kuzu to the hot mixture, stirring constantly until it thickens. Add the barley malt and chopped pecans, vanilla and lemon zest.  Remove from the heat and let cool 20-30 minutes. Then pour cooled mixture into the cooked pie crust. Garnish the pie with the pecan halves. Chill for 2 hours before serving