Vegan Pecan Pie

1. Stage

In a large bowl, whisk together the flour and salt. Using a pastry cutter or fork, cut in the coconut oil until the mixture is crumbly. Then, gradually sprinkle in enough coconut milk until the mixture holds together when pressed. Shape into a disk. Cover and refrigerate for at least 30 minutes or up to two hours. Editor's Tip: You can use a food processor instead of making the dough by hand. Use it fitted with the blade attachment to cut in the oil, then gradually add the milk while pulsing the mixture.

2. Stage

On a lightly floured surface, roll the dough into a 1/8-inch-thick circle. Transfer to 9-inch pie plate. Trim the crust to 1/2 inch beyond the rim of the plate and flute the edge. Refrigerate for 30 minutes. Meanwhile, preheat the oven to 425°F.

3. Stage

Line the crust with two layers of aluminum foil. Fill with pie weights, dried beans or uncooked rice (this keeps the crust thin and prevents it from rising). Bake on a lower oven rack until the crust is set, about five minutes. Then carefully remove the foil and weights, and continue baking until the crust just starts to brown, about 10 minutes. Reduce the oven temperature to 350°.

4. Stage

Meanwhile, in a small saucepan, combine the maple syrup with 1/3 cup water. Bring to a boil over medium heat. Then reduce the heat and simmer, uncovered, for five minutes. In a small bowl, whisk the cornstarch with the remaining 1/3 cup water until smooth. Gradually stir into the saucepan. Return to a boil. Cook, stirring frequently, until slightly thickened, one to two minutes. Remove from heat, and stir in the coconut oil, vanilla and salt, followed by the chopped pecans.

5. Stage

Pour the filling into the crust, and arrange the pecan halves on top. Bake the pie until it's puffed and golden (the center will not yet be set, though), 30 to 35 minutes. Cool on a wire rack for one hour, then refrigerate overnight or until set. Serve with vegan vanilla ice cream, if you'd like.