9” pie crust, unbaked
1-2 c. toasted, unsalted pecan halves
3/4 c. water
3/4 c. light unbleached cane sugar
1/2 c. brown sugar
3/4 c. water
1/4 c. cornstarch mixed with 4 and 1/2 T. cold water or rum or bourbon
2 T. vegan margarine
1 tsp. pure vanilla extract
Preheat the oven to 400 degrees F.
Poke the pie crust all over with the tines of a fork and pre-bake for 3 minutes.
Remove from oven to a rack.
In a medium saucepan combine the water and sugar mixture with the second 3/4 c. 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—stir til the margarine is melted.
The mixture will still be fairly liquid.
Pour this into the pre-baked pie shell.
Arrange the pecan halves on top, pressing them down into the mixture a little.
Place the pie in the middle of the oven and immediately reduce the heat to 350 degrees F.
Bake 30 minutes.
The filling will still be “jiggly”—don’t worry; it will set as it cools.
Cool on a rack for about 1 and 1/2 hours, then refrigerate until thoroughly cooled and set. Serve with vanilla non-dairy “ice cream”.
What do you guys think?