Makes one 9-inch pie or one 11-inch tart

½ cup sugar

½ cup brown sugar

½ cup pure maple syrup

¼ cup non-hydrogenated margarine

6 oz extra firm silken tofu (½ of a tetra pack)

¼ cup cold unsweetened plain non-dairy milk

2 Tbsp cornstarch

½ tsp salt

1 tsp vanilla extract

2 cups pecan halves

Prepare one Single Pastry Crust (see elsewhere), pressed into a pie pan or tart plate.

Caramel

In a 2 quart saucepan, mix together sugars and maple syrup. Heat over medium heat, stirring often with a whisk. Once small bubbles start rapidly forming, stir pretty constantly for about 10 minutes. The mixture should become thick and syrupy. It shouldn’t be boiling too fiercely, if it starts climbing the walls of the pan in big bubbles then lower the heat a bit.

Add the margarine, and stir to melt. Turn the heat off, transfer mixture to a mixing bowl. In the meantime, prepare the rest of the filling, working quickly so that the caramel doesn’t completely set.

Filling

Crumble the tofu into a blender or food processor, along with the milk, cornstarch and salt. Puree until completely smooth, scraping down the sides of the blender to make sure you get everything.

Preheat oven to 350°F.

With the caramel still warm in the mixing bowl, add in the tofu mixture and the vanilla, and mix well. Fold in the pecans to incorporate.

Transfer to prepared pie crust and bake for 40 minutes. The pie is going to be somewhat jiggly, but it should appear to be set.

Let cool for a few hours, slice and serve! No cheating and pulling pecans off the pie.