1 pie crust (see recipe: Pie Crust)
Filling
3 tablespoons ground flaxseed
6 tablespoons water
3/4 cup corn syrup (light or dark)
2/3 cup brown sugar (or white sugar)
pinch of salt
3 tablespoons cornstarch
1/4 cup unsalted vegan butter, melted
2 teaspoons vanilla extract
2-1/2 cups (14 oz) pecans, chopped (plus some whole pecans for decoration, need apx 1/2 cup to cover top)
Directions
Preheat oven to 350°F.
Roll out pie crust into approximately 1/4" thick round disk. Lay on pie pan. Crimp edges. Place in refrigerator while assembling the filling.
Mix the ground flaxseed and water into a small bowl. Place in refrigerator for 10 minutes, or until it becomes thick.
Assemble the filling. Combine flaxseed mixture, corn syrup, sugar, salt, cornstarch (mix into 1 tablespoon water first), butter, and vanilla extract into a medium bowl. Once combined, fold in the chopped pecans.
Pour the filling into prepared pie crust. Top with whole pecans, if desired.
Bake for 40 minutes, then cover the edge of the exposed pie crust with foil to prevent over browning. Bake for another 20-30 minutes, until filling is thick and bubbly (the filling has to reach 200°F for it to set). The filling will be slightly loose when you take it out of the oven and will continue to set as it cools.
Allow to cool completely before cutting, or the filling will be runny. Store in refrigerator. Serve at room temperature.
Adapted From
https://www.bhg.com/recipe/pies/pecan-pie/
https://mommyshomecooking.com/easy-eggless-pecan-pie/#recipe