Step 1

Prepare a vegan pie crust (there is no need to pre-bake it) and line a pie plate with it. Stick the pie plate with the crust in the refrigerator until ready to fill it. Preheat the oven to 350 degrees F.

Step 2

Prepare the flax eggs: In a small bowl, stir together the ground flaxseeds and water, then set aside to let thicken. This is your egg substitute.

Step 3

In a large bowl, add the melted vegan butter, corn syrup, flax eggs, sugar, cornstarch, vanilla and optional bourbon and whisk until well combined and smooth.

Step 4

Roughly chop the pecans, but leave some whole if desired for decorating the top of the pie.

Step 5

Carefully spread the pecans evenly into the unbaked pie crust. Pour the sugar mixture into the pie crust over the pecans, evenly.

Step 6

Bake the pie for 60-65 minutes, until thick and bubbly and dark brown. It will still be quite liquidity until it cools so don’t cut into it right away. Use a pie crust shield after 15-20 minutes of baking if the crust starts to burn.

Step 7

Remove from oven, sprinkle with coarse salt, if desired, and let cool on a wire rack. Let the pie cool at room temperature for 30 minutes at room temperature, then move it to the refrigerator to chill for at least 3 hours. Overnight is even better.

Step 8

Slice and serve the pie with coconut whipped cream, if desired. Enjoy!