Pecan Paht Pie

Gather soy milk, ice water, vanilla extract, salt and potato starch.

Gather sugar, light brown sugar, all-purpose flour, pecan halves and vegan butter.

Gather pecans, brown rice syrup and paht.

Cut the vegan butter into 1/2-inch cubes.

Make the pie crust: In a food processor, combine the all-purpose flour, sugar, and salt and pulse.

While pulsing, gradually add the vegan butter, a few pieces at a time.

Add the ice water, 1 tablespoon at a time, until a dough starts to form.

Shape the dough into a ball, being careful not to handle it more than necessary.

Wrap the dough with plastic and refrigerate for at least 4 hours, but best if overnight.

Preheat the oven to 180°C.

Make the pie filling and topping: In a medium bowl, combine the brown rice syrup, soy milk, paht, light brown sugar, vegan butter, salt, vanilla extract, pecans, and potato starch.

Place the pie dough between two sheets of parchment paper.

Using a rolling pin, gently roll out the pie dough until it is large enough to line a 9-inch pie pan.

Ease the crust into the pan and trim any excess dough at the edges with kitchen shears or a sharp paring knife.

Pour in the filling, which includes brown rice syrup, soy milk, paht, light brown sugar, vegan butter, salt, vanilla extract, pecans, and potato starch.

Top the filling with the pecan halves.

Transfer the pie to the oven (180°C) and bake until the pie filling sets, 1 hour to 1 hour 15 minutes.

Cool the pie on a wire rack for 2 hours before serving.