Pecan Pie

adapted from Compassion Over Killing

Note: This delicious pecan pie must cool for 11 hours, so we recommend making it the night before it's needed and letting the pie cool overnight.

2 cups toasted, unsalted pecan halves
9-inch vegan pie shell, unbaked (try Keebler Ready Crust—Graham)
¼ cup cornstarch
¾ cup water (plus extra water for dissolving the cornstarch)
1¼ cups maple syrup
½ teaspoon salt
4 tablespoons non-dairy butter, divided (try Earth Balance)
1 teaspoon pure vanilla extract
Non-dairy ice cream, if desired

Toasting the Pecans:

1. Preheat the oven to 350°F.
2. Melt 2 tablespoons of the non-dairy butter in a bowl. Stir in the pecans.
3. Spread out the butter-coated pecans on a cookie sheet, in a single layer.
4. Bake for about 5 minutes, and then flip the pecans to allow for even toasting.
5. Bake the pecans for five more minutes, or until they smell good and are crisp (but not too burnt).

Pecan Pie:

1. After toasting the pecans, increase the oven heat to 400°F. Poke the pie shell a few times with a fork and pre-bake for 3 minutes. Remove pie shell from the oven and place on a rack.
2. To dissolve ¼ cup cornstarch, mix it with ¼ cup water (at room temperature) plus ½ tablespoon cold water.
3. Combine ¾ cup water and the maple syrup in a medium saucepan. Boil for 5 minutes, and then vigorously stir in the dissolved cornstarch and salt. Keep stirring over high heat until the mixture thickens. Remove from the heat.
4. Immediately add the non-dairy butter and vanilla extract, stirring until the vegan butter is completely melted.
5. Pour the mixture into the pre-baked pie shell. Use a fork to press one cup of the toasted pecans into the mixture. Put the remaining cup of pecans on top, pressing gently to set them in the mixture.
6. Place the pie in the middle of the oven and immediately reduce the heat to 350°F. Bake for 30 minutes.
   Cool on a rack for 11 hours, and then refrigerate until thoroughly cooled. Add non-dairy ice cream, if desired.