Vegan Pecan Pie

Steps

1. Preheat oven to 350 degrees Fahrenheit.
2. Put a saucepan over low heat. Melt butter and add in pecans- toast pecans for 2 minutes in the melted butter. Make sure you don’t burn the nuts. You just want them toasted and coated in the butter.  
3. Add in the coconut sugar and maple syrup. At this point increase the heat to medium (so just slightly). Stir together.
4. Whisk together the coconut milk and the corn starch until smooth.
5. Pour the coconut milk mixture into the pecan mixture and whisk over medium heat for 2 minutes. You want it hot and almost bubbling, but do not boil it. You’ll burn the sugar and the nuts.
6. At this point, it will be a homogenous caramel-like mixture. It won’t be as thick as caramel though, it will be pourable.
7. Remove from heat and add in the cinnamon, vanilla, and salt.  Pour into the pre cooked and cooled pie crust.
8. Bake 28-30 minutes or until it is no longer jiggly and the liquid is looking reduced. The pie filling will be soft to a touch, but not runny or jiggly like it was when you put it in the oven.
9. Allow to cool at room temperature for 2 hours then place in the fridge for 6 hours or overnight. When you’re ready to serve it, take it out of the fridge and allow it to sit for a half-hour. This will give you the best texture.