Step 1

Prebake the crust for 10-12 minutes until light golden brown. The time and temp will vary depending on the crust you choose to use. Set aside to cool.

Step 2

In a small saucepan, combine the chocolate chips, coconut milk, and pure maple syrup over medium-low heat.

Step 3

Using a whisk, continue to stir together as the chocolate melts. Whisk until the mixture is smooth and evenly incorporated then remove from heat. Lastly, stir in the vanilla extract.

Step 4

Pour the mixture into the pre baked pie crust then refrigerate for about an hour, until the chocolate layer is mostly firm.

Step 5

In a measuring cup, whisk together the coconut milk and the cornstarch. Set aside.

Step 6

In a small saucepan, melt the butter over medium-low heat. Add the chopped pecans and toast for 3-4 minutes, while continuing to stir. It's important that you keep stirring and keep a close eye to prevent them from burning.

Step 7

To the saucepan, add the ¼ cup coconut sugar, ¼ cup maple syrup, coconut milk mixture, vanilla and salt. Stir to combine then cook over a low boil for 3-5 minutes, stirring intermittently, until slightly thickened. Remove from heat and allow to cool for at least 15 minutes, until room temp.

Step 8

Pour the pecan mixture on top of chocolate layer and spread with a spatula until even across the top and sides of the crust.  Refrigerate for at least 3 hours, or overnight. Serve with whipped cream and enjoy!