Step 1

Preheat oven to 350°F/180°C.

Step 2

Pre-bake the pie crust in a deep 9" pie pan for 10 minutes in the oven. Remove and let cool on a wire rack for about 5 minutes.

Step 3

Place the vegan butter in a microwave safe bowl and microwave for at least 45 seconds. Remove and whisk the cornstarch in until it’s completely dissolved.

Step 4

In a large bowl, add all the pie ingredients except the pecans. Whisk together well until all incorporated.

Step 5

Arrange the pecans neatly and evenly on the bottom of the pie crust. Pour the liquid over the pecans to cover and watch as the pecans rise to the top. If you’re showing this pie off, I like to go in and just slightly arrange the pecans into an even layer again and maybe even flip some so it’ll bake very pretty.

Step 6

Bake for 50 minutes in the oven on the lower shelf in the centre. The pie should be slightly wobbly when you’re taking it off but still held together. Remove and place on a wire rack to cool completely. Don’t slice into pie until it’s completely cooled.

Step 7

Enjoy!!