Step 1

Preheat your oven to 350°F (180°C).

Step 2

Grease a 9" (23cm) pie plate to help prevent sticking, then roll out your pie dough and line the pie plate. Try to ensure there are no cracks in the crust to help it from leaking. If you are using a store-bought frozen pie crust, allow it to thaw first. Do not pre-bake the crust.

Step 3

Roughly chop 1 1/2 cups of the pecans. Leave the remaining 1 cup of pecan halves whole.

Step 4

In a medium bowl, whisk together the corn syrup, and cornstarch until there are no lumps. Now mix in the brown sugar, vegan butter, Bourbon, vanilla extract, cinnamon, and salt.

Step 5

Spread 1 1/2 cups of chopped pecans across the bottom of the pie crust, then pour over the filling mixture. Now use the remaining 1 cup of whole pecan halves to decorate the top of the pie. You can just randomly scatter them, or you can make a pattern, your choice!

Step 6

Place the pie on a baking sheet to catch any drips, then bake for 40 - 55 minutes until it's bubbling and browned. Keep a close eye on it. Remove the pie from the oven and let it cool at room temperature until completely cooled and set, about 6 hours or let cool then transfer it to the fridge to set overnight. Store the pecan pie in the fridge for up to 4 days.