Two-Step-Back Pie

This pie is not for the faint of heart (or pancreas).  It was originally called Maple Cream Pie.  It does have maple in it, but flavor-wise it just wasn't prominent enough for so deserving a title (in my opinion).  But then I was stumped on what to rename it.  What description would sum up something so smooth, creamy, buttery, with smackerels of brown-sugar chewyness?  It's just freakin' good.  To quote my eldest daughter..."It's so creamy!  I think it's the best pie I've ever had!"  The pre-veganized version called for heavy cream and butter.  Back in the day, I thought "wow, this really puts ya two steps back on your diet." And so, for lack of nothing better, we have Two-Step-Back Pie.

You might try throwing some pecans on top because it's almost reminiscent of a pecan pie, only not so over-the-top sweet, and more creamy.  Great for any holiday dessert table.  Just try to stay out of it while it's waiting patiently in the fridge, though.  Lock up the spoons!

Pie Shell (or use your favorite):
1 cup white whole wheat flour
1/2 tsp salt
1/3 cup walnut oil
4 Tbsp water

Mix the flour and salt.  Add the oil, and mix with a fork until combined.  Add the water, and mix again.  Roll out, or simply press into a pie plate with your hands. 

Filling:
1/4 cup all-purpose flour
1/4 tsp salt
3/4 cup brown sugar
1/4 cup maple syrup

Mix all with a fork and sprinkle evenly over the pie shell. 

Pour 1-1/2 cups almond & cashew cream (I used MimicCreme brand) over the flour/sugar mixture, and gently stir around a bit.

Dot the top with 3 Tbsp Earth Balance buttery spread.

Cover the edges of the pie with foil, and bake in a preheated 350-degree oven for 60-65 minutes, til set.

Let cool to room temperature, and then refrigerate.

This is pure dessert decadence....but worth every step back.