1. Place a large saucepan on the stove and add the vegan butter.

2. Add the brown sugar and mix well until melted.

3. Keeping the heat on medium, add the maple syrup and continue stirring, until no lumps remain.

4. While stirring, gradually fold in the gluten-free flour a half cup at a time, stirring in between additions. Add vanilla essence, chopped pecan, and salt.

5. Combine the mixture using a whisk and leave it on heat until the edge of the mixture comes to a light boil.

6. As soon as the mixture comes to a full boil, remove from heat and let cool.

7. Meanwhile, mix your flax egg (flax seed + water) in a bowl and whisk the contents together. Add the flax egg slowly to the pecan mixture and mix to fully incorporate.

8. Place some halved pecans on the bottom of the cooked pie base.

9. Pour the mixture on top of the pecans and use a rubber spatula to smooth the surface.

10. Bake for 30 minutes at 350F, until the top starts bubbling and caramelizing.

11. Remove from the oven and let the pie cool for 15 minutes.

12. Cut the pie into bars and serve warm or cold. If serving cold, refrigerate for 2 hours before serving. Can be stored in the refrigerator for 5 to 6 days.

Preparing the pie crust:

1. Preheat the oven to 175ºC/350ºF.

2. Place the pie crust in your lined dish, cover with parchment paper and fill with pie weights/dry beans/rice.

3. Bake for 20 minutes or until golden brown. Remove from the oven and take out the weights. Allow the crust to cool down.