Step 1

Prepare the crust. Add the flour, sugar and salt to your mixing bowl and mix together.

Step 2

Now add the vegan butter and mix it in with your hands until crumbly.

Step 3

Add ice water, only as much as needed to form it into a ball of dough (we used 1 Tbsp but you may need up to 1 and 1/2).

Step 4

Place the dough into the fridge for an hour for the gluten in the dough to relax (this helps to prevent the crust from shrinking during baking)

Step 5

After an hour, bring out the dough and roll it carefully into a circle wider than the size of your 9-inch pie dish.

Step 6

Spray your pie dish with non-stick spray, and place the dough over your pie dish pressing the crust down into the edges of the dish. Trim off the excess dough with a scissors.

Step 7

Crimp the edges of the crust to create a pattern, or skip this step entirely and just leave the crust straight along the top.

Step 8

Place the crust back into the fridge while you work on the filling.

Step 9

Preheat the oven to 350°F (180°C).

Step 10

Prepare the filling. Melt the vegan butter and light brown sugar in a saucepan and add the maple syrup, vanilla extract and sea salt. Whisk together until the sugar has melted.

Step 11

Mix the cornstarch with the coconut milk until smooth and then add it into the saucepan and whisk in quickly. Add chopped pecans and mix everything together (see notes*).

Step 12

Pour the filling out over the crust and smooth down.

Step 13

Add pecan halves to the top of the pie for decoration.

Step 14

Bake for 35-40 minutes until the center is bubbling and the crust is lightly browned.

Step 15

Allow to cool for an hour on the countertop and then move to the fridge until set (1-2 hours).