Chai-Spiced Pecan Pie Recipe (with Video)

Brown the vegan butter
1. Preheat the oven to 350 F and position a rack at the bottom of the oven
2. Place the vegan butter in a medium saucepan and melt it over medium heat
3. Stir continuously but gently as the mixture will become foamier the more vigorously you mix
4. It will be hard to judge the color of the butter because it will be very foamy, but once you can feel pieces of butter sticking to the bottom of the pan, continue cooking for 30 sec longer, then remove the pan from the heat
5. Transfer the butter to a small bowl; it should be light-to-medium brown in color
6. Measure out 85 g (6 tbsp) of the browned vegan butter and set aside; if you have any leftover, you can use it for something else
Make the Pecan Pie Filling
1. Combine the flaxseed meal and first portion of oat milk in a small bowl and set aside to thicken
2. Combine the brown sugar, arrowroot, salt, and spices in a small bowl until the starch is evenly distributed
3. In a medium saucepan, whisk together the agave syrup, second portion of oat milk, browned vegan butter, and dry ingredients
4. Bring the mixture to a rolling boil over medium heat; cook at a rolling boil for 2 mins, then pour the mixture into a large bowl and allow it to cool for 5 mins
5. Add the flaxseed mixture, vanilla extract, and chopped pecans
Finish and bake the pie
1. Pour the pie filling into the partially blind-baked crust
2. Carefully top the filling with concentric rings of untoasted pecan halves
3. Bake the pie on a parchment-lined baking sheet on the bottom rack for 60 - 70 mins (rotating halfway through), until the filling is set and the crust is golden
4. Allow the pie to cool for at least 2 hours so it fully sets, then serve with unsweetened vegan yogurt or lightly whipped vegan cream and a sprinkle of cinnamon, if desired