375g(14 oz) ready made shortcrust pastry (ensure it's vegan), or your favourite vegan shortcrust pastry
190g(3/4 cup + 2 tbsp) soft brown sugar
125ml(1/2 cup) maple syrup
60ml(1/4 cup) extra virgin olive oil
120ml(1/2 cup) oat milk
60g(1 cup) fresh breadcrumbs (see notes)
200g(1 1/3 cups) pecans, roughly chopped
Preheat the oven to 160°C fan (180°C / 350°F).
Roll out the ready-made pastry, on a work surface dusted lightly with flour, into a circle about 30cm (12 inches). Use it to line a 23cm (9-inch) pie tin. Fold any overhanging pastry under at the edges. Crimp the edges with your fingertips, if desired. Place into the freezer for 10-20 minutes as you make your filling.
Place the sugar, maple syrup, oil, salt and half of the milk in a medium pot. Place over a medium heat on the stove and bring to the boil. Add the breadcrumbs and allow to cook for a further 1 minute. Remove from the heat.
In a small bowl, mix the cornstarch with the remaining milk into a smooth paste. Add the flaxseed, vanilla extract & maple extract and stir again. Pour this into the pot and mix until smooth. Fold in the chopped pecans.
Remove the crust from the freezer and pour in the warm pecan filling. Place the pie on a baking sheet and bake for 30-35 minutes until the crust is a light golden colour and the filling has thickened and set on top, but is still jiggly when you gently shake the tin.
Allow to cool (the filling will set up more as it cools) before slicing and serving. Store at room temperature, covered, for up to 3 days.
- Fresh breadcrumbs were made by rubbing a couple of slices of soft white bread on the coarse side of a box grater.