Prepare my recipe for The Best Gluten free and Vegan Pie Crust in a pie pan with sides at least 2 inches tall. Recipe is below.
Afterwards, keep that oven on at 350º
In a small bowl, combine the cornstarch and coconut milk. It's ok if there are some remaining small lumps.
In a saucepan on the stove, combine the non-dairy butter, maple syrup, brown sugar, and salt and whisk continuously until the butter is melted. Then, bring the mixture to a low simmer.
Next, add the coconut milk / cornstarch mixture as well as the bourbon and continue to whisk until completely smooth and the mixture starts to thicken and bubble around the edges, about 4-5 minutes. It's important that you continue whisking and never walk away during this process. Do not add in the vanilla extract just yet!
As soon as it starts to bubble, immediately remove the mixture from heat and then stir in the vanilla extract.
Pour this luscious filing into your prepared pie crust.
Carefully place your whole pecans on the surface in any design that you like. Alternatively, you can chop the pecans and carefully spread them evenly across the surface.
Bake this pie in your preheated oven for 35-45 minutes or until it's very bubbly and there is very little giggle in the middle.
Remove the pie from the oven and place it on a cooling rack. Allow it to cool completely, about 3-4 hours.
Chill in the fridge for at least an hour.. This will allow for perfect and precise pie slices. If you're in a hurry, place the cooled pie in the freezer for 30 minutes instead. Afterwards, the pie can sit at room temperature.
Enjoy with my 2-ingredient vegan whipped cream or any non-dairy ice cream!