Pecan Pie

This is the best vegan pecan pie! Most like regular pecan pie ever. Filling is delicious!

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

1
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.
2
In a medium saucepan, combine 3/4 cups water and maple syrup. Boil for 5 minutes, then add salt and dissolved cornstarch, whisking vigorously. Keep stirring until the mixture thickens and is clear. Remove from heat and add the margarine and vanilla, stirring until the margarine is melted.
3
Pour mixture into a the pre-baked pie shell. Arrange the pecan halves on top, pressing one cup into the mixture and the remaining cup on top of the mixture. Place the pie in middle of the oven and immediately reduce the heat to 350. Bake for 30 minutes. Cool on a rack for about 1 1/2 hours, then refrigerate until thoroughly cooled. Add non-dairy ice cream, if desired.

Source: Megan