Preheat your oven to 350 degrees F. When ready, bake your empty pie crust for 6 – 8 minutes, watching to insure the edges do not burn.

While this is happening, whisk in a medium bowl your coconut milk and cornstarch to form a slurry. Set aside.

In a wide skillet or saucepan on the stovetop, heat vegan butter over medium until melted. Add pecans, coat with butter, and toast for about 2 minutes, stirring frequently. Add coconut milk/cornstarch mixture, coconut sugar, maple syrup, vanilla and salt and combine. Remove from heat.

Carefully pour filling into your par-baked crust. If you have leftover pecans, now is the time to press them into any gaps on the pie surface.

Bake at 350 for 30 minutes, remove from oven, and let cool (ideally overnight).