vegan pecan pie recipe

This is my mom's pecan pie recipe. Note that this isn't like a typical non-vegan pecan pie (I hardly remember what they are like, but if my memory is right, they are softer on the bottom layer). This version is thick, sweet, nutty, gooey and chewy all the way through; sort of like a caramel nut candy in a pie shell. I love it.

1 vegan pie shell
1/2 cup margarine
1/3 cup dark corn syrup (I imagine any syrup would work)
1 cup powdered sugar
1 cup chopped pecans

The above amounts are for a thin pie. My mom doubles the amounts, and makes 1 thicker pie and one thinner pie from it. She adds extra stuff like cookies or bananas in the thinner one to make up for it having less filling.

Prick the pie shell in several places and bake it until it is lightly brown.

Heat & stir the margarine, syrup, and sugar until it is melted together and begins to bubble. Let it bubble for 2 minutes, then remove from heat. Stir in the chopped pecans. Pour it into the pie crust. Bake at 350 for about 20 minutes. If it starts bubbling too much after 10 minutes, turn the heat down to 300 or 275.

Let it cool down, then refrigerate it - I feel it tastes best chilled. However, the pie will become very stiff and hard to cut after being refrigerated. Syrup may also get under the crust, causing it to stick to the pan. So it is best to cut it into pieces before refrigeration, and after removing it from the refrigerator, you may need to let it warm up a bit.