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Thanksgiving Recipe Call Pt. IV: Maple Syrup Pecan Pie

The fourth installment of the Great Gobble-thon Recipe Giving Program comes from Sarah Kirkconnell, who says, “took many a try but this one is tasty and has nothing weird in it.” Thanks, Sarah!

C’mon! Share a recipe with the needy recipeless peoples of the Internet. Its easy! Just e-mail it to me!

Vegan Maple Syrup Pecan Pie


1 1/4 cups all-purpose flour
1/4 tsp kosher salt
1/2 tsp granulated sugar
1 stick Earth Balance buttery stick
3 Tbsp ice water

3 Tbsp cornstarch
1 cup water
1 1/4 cups pure maple syrup
1/2 tsp kosher salt
2 Tbsp Earth Balance
1 tsp pure vanilla extract
2 cups pecan halves, toasted

In a food processor combine the flour, salt and sugar. Add the Earth Balance and pulse until coarse crumbs. Add the water 1 Tablespoon at a time through the top and pulse until the dough comes together.
Flatten the dough into a disk, wrap in plastic wrap and refrigerate for an hour.

Preheat the oven to 400°.
Roll out the dough on a lightly floured board to about 10″ in diameter. Fit the dough into a 9″ pie pan. Trim the dough and flute the edges if you like, prick holes in the bottom and the sides with a fork.
Bake until golden, about 10 minutes. Take out.
In a small bowl add the cornstarch, 1/4 cup water and whisk smooth.
In a medium saucepan add 3/4 cup water and maple syrup. Bring to a boil over high heat, boil for 5 minutes and then the salt and the cornstarch slurry, whisking constantly (be wary when adding the salt, it can start boiling harder). Keep whisking and cook over high until it thickens and becomes a deep brown.
Take off the stove and whisk in the Earth Balance and vanilla.
Turn the oven down to 350°. Pour the filling into the crust and smooth out. Add half the pecans, gently pushing down with a spatula and then top with the rest of the nuts, patting down a bit with your hands or a clean spatula.

Bake for 30 minutes.

Cool on a rack and then keep covered and refrigerated.

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