Prepare a vegan pie crust (there is no need to pre-bake it) and line a 9 inch pie plate with it. Stick the pie plate with the crust in the refrigerator until ready to fill it. Preheat the oven to 350 degrees F. Prepare the flax eggs: In a small bowl, stir together the ground flaxseeds and water, then set aside to let thicken. This is your egg substitute.
In a large bowl, add the melted vegan butter, corn syrup, flax eggs, sugar, cornstarch, vanilla and optional bourbon and whisk until well combined and smooth.
Roughly chop the 10 oz pecans and have another 1/2 cup halves ready for decorating the top. I like to use my food processor to quickly chop them.
Carefully spread the pecans evenly into the unbaked pie crust. Pour the sugar mixture into the pie crust over the pecans, evenly. Alternatively, stir the chopped pecans into the sugar mixture, then pour into the crust.
Place the pie on a baking sheet to catch any drips and bake the pie for 50-55 minutes, until thick and bubbly and golden brown. It will still be quite liquidity until it cools so don’t cut into it right away. Use a pie crust shield after 15-20 minutes of baking if the crust starts to burn.
Remove from oven, sprinkle with coarse salt, if desired, and let cool on a wire rack at room temperature for 30 minutes, then move to the refrigerator. At least 4 hours in the refrigerator is best to let it settle and firm up. Overnight is even better!
Slice and serve the pie with coconut whipped cream, if desired. Enjoy!