First we’re going to make a caramel. In a 2-quart saucepan, mix together the sugars and the 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 big bubbles start climbing the walls of the pan then lower the heat a bit.
Add the margarine and stir to melt. Turn the heat off, transfer the mixture to a mixing bowl, and let it cool for a bit. In the meantime, prepare the rest of the 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 the oven to 350°F. Check to see that the sugar mixture has cooled sufficiently; it’s okay if it’s a bit warm, just not boiling hot. Add the tofu mixture and the vanilla extract to the sugar mixture and mix well. Fold in the pecans to incorporate.
Transfer the filling to the prepared pie crust and bake for 40 minutes. When done, the pie is going to be somewhat jiggly, but it should appear to be set. Let cool, slice, and serve! No cheating and pulling pecans off the pie.
Variation: Salted Maple Pecan Pie: Sprinkle 1/2 teaspoon coarse sea salt over the cooled pie. Slices This pie works great in tart form, too (as in the photo). Just press the crust into an 11-inch tart pan and proceed with the recipe.
Recipe courtesy of Vegan Pie in the Sky by Isa Chandra Moskowitz and Terry Hope Romero/Da Capo Lifelong Books, 2011.