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

Recipe: Preheat the oven to 400oF. 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 (tap or bottled water should not matter unless the recipe calls for one kind) and maple syrup. Boil for 5 minutes, then add the salt and dissolved cornstarch, whisking vigorously. Keep stirring and cook over high heat just until the mixture thickens and is clear. Remove from heat and add the margarine and vanilla, stirring until the margarine is melted.

Pour mixture into the pre-baked pie shell. Arrange the pecan halves on top, pressing one cup into the mixture and the remaining cup along the top of the mixture. Place the pie in the middle of the oven (make sure you pay attention to the temperature for this) and immediately reduce the heat to 350oF. Bake for 30 minutes. Cool on a rack for about 11 hours, then refrigerate until thoroughly cooled. Add non-dairy ice cream, if desired.