Nutty Pecan and Hazelnut Pie

Ingredients:

• 1/4 Cup of Brown Sugar
• 1 Cup of Finely Chopped Pecans
• 1/2 Cup of Finely Chopped Hazelnuts
• 2 tbsp of Vegan Butter
• 1/4 Cup of Pure Maple Syrup
• 3/4 Cup of Unsweetened Full-fat Coconut Milk
• 2 tsp of Vanilla Extract
• 3 tbsp of Corn Starch
• Pinch of Fine Sea Salt
• 1 (9-inch) Prepared Pie Crust
• Some Pecan Halves for Decoration.

Method:

1. Preheat the oven. Then parbake your prepared pie crust for 7 minutes. Set it aside to cool.
2. In a measuring cup, combine the coconut milk and cornstarch then whisk until smooth.
3. In a saucepan, melt the vegan butter over medium heat.
4. Add the pecans and hazelnuts and toast in the pan for about 30 seconds while stirring continuously.
5. Pour in the maple syrup, sugar, coconut milk mixture, vanilla and salt. Whisk until smooth.
6. Remove from heat then pour the mixture in the pie crust until filled to about 1/4-inch of the top of the crust.
7. Bake in the oven for about 30 minutes, or until filling appears mostly firm when you gently jiggle it.
8. Cool on the counter for 2-3 hours then cover and store in the refrigerator for at least 8 hours, ideally overnight.