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Ingredients
  • 2 tablespoon vegan butter (I like Miyokos)
  • 1 and ½ cups finely chopped pecans
  • ½ cup coconut sugar
  • ¼ cup pure maple syrup
  • ¾ cup unsweetened full-fat coconut milk (from a can)
  • 2 teaspoon vanilla extract
  • 3 tablespoons corn starch
  • ¼  teaspoon fine sea salt
  • 1 (9-inch) prepared pie crust
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