Maple-Pecan Filling:

1/4 Cup Grade B Maple Syrup

1/4 Cup Plain Non-Dairy Milk

Pinch Salt

1 Tablespoon Cornstarch

3/4 Cup Pecan Pieces

1/2 Teaspoon Vanilla Extract

In a medium saucepan over medium-low heat, vigorously whisk together the maple syrup, non-dairy milk, salt, and cornstarch, so that there are no lumps of starch remaining. Cook until the mixture comes up to a lively bubble, whisking constantly so that nothing sticks or burns. Once fully boiling and significantly thickened, turn off the heat and stir in the pecan pieces and vanilla. Cool completely before baking into pie pops.

Proceed as per the instructions in the pie crust recipe.

©Hannah Kaminsky