Pecan Cheesecake Pie

Pecan Pie

Pecan Pie

Ingredients

Makes 8 servings

Crust

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 cup vegan margarine, cut into small pieces
• 3 tablespoons ice water, plus more if needed

Filling

• 3 tablespoons cornstarch
• 1 cup water
• 1 1/4 cups pure maple syrup
• 1/2 teaspoon salt
• 2 tablespoons vegan margarine
• 1 teaspoon pure vanilla extract
• 2 cups unsalted pecan halves, toasted

Method

1. Make the crust: In a large bowl, combine the flour, salt and sugar
2. Use a pastry blender or fork to cut in the margarine until the mixture resembles coarse crumbs
3. Add the water a little at a time and blend until dough just starts to hold together
4. Flatten the dough into a disk and wrap in plastic wrap
5. Refrigerate for 30 minutes while you prepare the filling
6. Preheat the oven to 400°F
7. Make the filling: In a small bowl, combine the cornstarch and the 1/4 cup water and set aside
8. In a medium saucepan, combine the remaining ¾ cup water and maple syrup and bring to a boil over high heat
9. Boil for 5 minutes, then add the salt and the cornstarch mixture, whisking vigorously
10. Keep stirring and cook over high heat until the mixture thickens and becomes clear
11. Remove from the heat and stir in the margarine and vanilla
12. Roll out the dough on a lightly floured work surface to about 10 inches in diameter
13. Fit the dough into a 9-inch pie plate
14. Trim the dough and flute the edges
15. Prick holes in bottom of dough with a fork
16. Bake until golden, about 10 minutes, then remove from the oven and set aside
17. Reduce the oven temperature to 350°F
18. Once the margarine is melted, pour the filling into the prebaked crust
19. Arrange half the pecans in the filling, pressing them into the mixture and arranging the remaining half on the top of the pie
20. Bake for 30 minutes
21. Cool on a rack for about 1 hour, then refrigerate until chilled