Vegan Pecan pie

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Step 1

Preheat oven to 350°f. Parbake pie crust for 7 minutes and set aside to cool.

Step 2

In a measuring cup, combine coconut milk and cornstarch and whisk until smooth

Step 3

In a saucepan, melt the butter over medium heat, add the pecans and toast in the pan for about 30 seconds while stirring continuously. Por in the maple syrup, coconut sugar, coconut milk mixture, vanilla, and salt. Whisk until smooth.

Step 4

Remove from heat and pour into pie crust, fill until about ¼ inch from the top of the crust.

Step 5

Bake for about 30 minutes, or until filling appears mostly firm when gently jiggled.

Step 6

Cool on the counter for 2-3 hours then cover and store in the fridge for at least 8 hours. Ideally let it sit out for an hour before serving, as it may be too firm when cold but room temp. it's the perfect texture