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Preheat the oven to 350F
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If you are using flax mix the flax seed and water well then set aside to allow to thicken. If you don't have flax seed you can use 1 Tbsp of homemade egg replacer instead, but wait to mix it with water until just before adding to the remaining ingredients
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Arrange pecan halves in the bottom of a 9 inch pie crust (either homemade or a frozen store bought one). If you can't fit all of the pecans in a single layer you can double up or add the remaining pecans after you have added the filling. Put the crust back in fridge until filling is ready.
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Put the vegan butter in a glass bowl and microwave at half power for 30 second intervals until melted. Alternatively you can melt the butter on the stove top using low heat and stirring until melted.
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Add non-dairy milk and vanilla to the melted butter. If the butter starts to firm up you can re-microwave to get it melted again.
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Add sugar, brown sugar, and flour. Mix well then add in the flax (or powdered egg replacer that has been mixed with water). Whisk until smooth.
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Gently pour filling mixture over the pecans in the pie crust as to not disturb them too much. Top with any remaining pecans then bake (on a cookie sheet if using an aluminum pan) for 45-55 minutes @ 350F.
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If the crust starts to brown put an aluminum foil ring around it about half way through baking.