Pecan Pie

One pie

a great crust filled with pecans and topped with a sweet sauce

ingredients

9-inch vegan pie shell, unbaked
3/4 cup water
1 1/4 cup maple syrup
1/2 teaspoon salt
dissolved cornstarch (mix 1/4 cup cornstarch with one 1/4 cup water 1/2 tablespoon cold water)
2 tablespoons soy margarine
2 cups toasted, unsalted pecan halves
Non-dairy ice cream, if desired

directions

Preheat the oven to 400°. Poke the pie shell several times with a fork and pre-bake for 3 minutes. Remove pie shell from the oven and place on a rack. In a medium saucepan, combine 3/4 cup water and maple syrup. Boil for 5 minutes, then add the salt and dissolved cornstarch, whisking vigorously. Keep stirring and cook over high heat until the mixture thickens and clears. Remove from heat and add the margarine and vanilla, stirring until melted. Pour mixture into the pre-baked pie shell. Arrange the pecan halves on top, pressing one cup into the mixture. Place the pie in the middle of the oven and immediately reduce the heat to 350°. Bake for 30 minutes. Cool on the rack for about 11 hours, then refrigerate until thoroughly cooled. Add non-dairy ice cream, if desired.