Instructions

1. Preheat oven to 350°F (175°C) for perfect vegan pie baking results.
   
   

2. In a small bowl, whisk together coconut milk and cornstarch until smooth and lump-free. Set aside.

3. 
   

4. In a medium saucepan, melt plant-based butter over medium heat until creamy.
   
   

5. Whisk in brown sugar and stir until the mixture is smooth and glossy.
   
   

6. Add maple syrup, vanilla extract, and a dash of salt, whisking to combine.
   
   

7. Pour in the coconut milk-cornstarch mixture, whisking continuously until slightly thickened.
   
   

8. Fold in chopped pecans until evenly coated in the warm filling.
   
   

9. Pour the mixture into your vegan pie crust, gently pressing the pecans down into the filling.
   
   

10. Bake for 20–30 minutes, or until the filling is bubbling and the crust is golden brown.
    
    

11. Cool completely at room temperature to allow the pie to firm up before slicing.

Tips for the Best Vegan Pecan Pie

• Let the pie cool fully before serving for the perfect slice.

• Keep covered in the refrigerator for up to 4–5 days.

• Freeze for up to 2 months. Thaw overnight in the fridge before serving.

• Top with vegan whipped cream or a scoop of dairy-free vanilla ice cream.

• For a Flavor boost: Add a sprinkle of cinnamon or nutmeg.

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