1 (9 inch) pastry for a 9 inch double crust pie
1 tablespoon margarine
1 tablespoon orange juice
1 teaspoon cinnamon
3 teaspoons vegan margarine
1 cup black sugar
1 1/4 cups milk
1 egg
1 teaspoon vanilla extract
1 banana (optional)
3 tablespoons finely chopped pecans
Preheat oven to 450 degrees F (220 degrees C).
In a large bowl, mix margarine, oranges, cinnamon and sugar. Beat with an electric mixer on low speed until frosting is stiff and smooth. Mix in milk and egg mixture. Roll into one 9 inch circle. Insert mini franks (sticking pins) into the center of each crust. Cut the franks 2 inches wider each side to line one franks. Sponge pecans onto bottom of crust. Dust with more sugar if desired. Pour 3 tablespoons margarine mixture over pie and sprinkle with peach and banana pecans.
Bake in the preheated oven for 40 to 50 minutes, or until crust is golden brown. Cool and chill pie; cut into squares. Refrigerate for 1 day before serving. Cool completely before cutting into squares.