Pie Maven.com

Vegan Pecan Pie

1 Basic 9” pie crust (unbaked)

1-2 cups toasted, unsalted pecan halves

1 1/2 cups maple syrup

3/4 cups water

pinch salt

1/4 cup cornstarch or wheat starch mixed with 4 1/2 tbsp cold water OR rum or bourbon

2 tbsp vegan margarine

1 tsp pure vanilla extract

Preheat the oven to 350 degrees.

In a medium saucepan combine the maple syrup with the 3/4 cup water. Bring to a boil and boil for 5 minutes.

Add the salt and the dissolved cornstarch, whisking vigorously. Stir and cook over high heat just until the mixture thickens and is clear. Remove from heat and stir in the margarine and vanilla until the margarine is melted. The mixture will still be liquid.

Pour into the pie crust. Arrange the pecan halves on top.

Bake 30 minutes. The filling will still be jiggly.

Cool on a rack for about 1-2 hours, then refrigerate until thoroughly cooled and set.