Do you have a soy-free margarine? If soo...
BRYANNAS NEW IMPROVED RELIABLE VEGAN PECAN PIE
Makes one 9 pie
NOTE: I use cornstarch or wheat starch because they are the most reliable as far as results go. I have not tried this with arrowroot or kuzu, so I cant say what the results would be with either of them.
9 pie crust, unbaked (see my low-fat oil pastry below)
1-2 c. toasted, unsalted pecan halves
FILLING:
You have two choices for the sweetener:
1.) 3/4 c. water plus 3/4 c. white beet sugar or light unbleached cane sugar AND 1/2 c. brown sugar (packed) or Sucanat (granulated sugar cane juice)
OR 2.) 1 and 1/2 c. maple syrup
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3/4 c. water
pinch salt
1/4 c. cornstarch (can be organic) (or wheat starch)
mixed with 4 and 1/2 T. cold water OR rum or bourbon
2 T. vegan margarine, such as Earth Balance or Soy Garden
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 either the water and sugar mixture OR the maple syrup 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 vanillastir 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 jigglydont 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.