Crust:
1 c. all-purpose flour
1/2 confectioner's sugar, sifted
1/2 c. soy margarine
Topping:
1/3 c. soy margarine
1/2 c. packed light brown sugar
1.5 TBL. soy creamer
1/4 c. pure maple syrup (author recommends dark, rich Grade B type)
pinch of salt
1 and 1/3 c. coarsely chopped pecans
What to do:
1) Preheat oven to 350.
2) Grease a 8-inch square cake pan
3) Crust: In a bowl, mix flour with sugar. Cut in soy margarine until the mixture resembles coarse crumbs. Press evenly into a prepared pan. Bake for 20 minutes or until light golden and firm. Don't worry if the dough doesn't stick together when you are mixing it because it will meld as it bakes.
4) Topping: Meanwhile, in a pot, melt soy margarine over medium heat. Add brown sugar and soy creamer and cook, stirring, for about 1 minute. Reduce heat to low. Add maple syrup and cook, stirring for 1 minute. Add pecans and stir until evenly coated. Remove from heat.
5) Spread the pecan mixture over the hot crust. Bake entire dish for an additional 20 to 23 minutes, until the topping is set and the pecans are fragrant. Let cool to room temperature in pan on wire rack. Using a serrated knife dipped in water, cut into neat squares.
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