1-Getting started: with this vegan pecan pie is exciting roll up your sleeves and let’s dive in with these clear steps. First, prepare your pie crust in a 9-inch pie plate and chill it until you’re ready. Preheat your oven to 325°F (165°C) to ensure even baking.

2-Next: mix 2 tablespoons of ground flaxseeds with 4 tablespoons of water to make flax eggs; let this sit to thicken and act as a binder. In a large bowl, whisk together 4 tablespoons of melted vegan butter, 3/4 cup of dark corn syrup, the flax eggs, 3/4 cup of granulated sugar, 3 tablespoons of cornstarch, 2 teaspoons of pure vanilla extract, and 2 tablespoons of bourbon if you’re using it.

3-Now: roughly chop 2 cups of pecans and set aside 1/2 cup of pecan halves for topping. Spread the chopped pecans evenly in the unbaked pie crust, then pour the sugar mixture over them. You can also mix the pecans into the batter first for a different texture, and arrange the pecan halves around the edges for a pretty finish.

4-Place: the pie on a baking sheet to catch any drips and bake for 50-55 minutes until the filling turns thick, bubbly, and golden. After about 15-20 minutes, cover the crust edges with foil if they’re browning too fast. Once done, pull it out, sprinkle with coarse salt if you like, and cool on a wire rack for 30 minutes before chilling in the fridge for at least 4 hours or 8 hours for the best texture.