Preheat the oven to 175 °C and place a baking sheet inside. Wrap the crust edges of the pre-baked pie crust with two thin layers of aluminium foil and set aside.
1 vegan pie crust
In a medium bowl, whisk together the water and the psyllium husk powder. Set aside until thickened and gelatinous.
150 ml water, 2 teaspoon psyllium husk powder
In a medium saucepan, place the vegan butter, then place over medium heat. Once the butter is melted, add the light brown sugar and whisk well until fully melted and smooth.
55 g vegan butter, 110 g light brown muscovado sugar
Remove from the heat and add the corn starch and psyllium husk mixture. Whisk well to combine, making sure no lumps of the psyllium husk mixture remain, then add the golden syrup, treacle, salt and vanilla extract.
2 tablespoon corn starch, 330 g golden syrup, 1 tablespoon treacle, ½ teaspoon fine sea salt, 2 teaspoon vanilla extract
Place the pecan halves in the prepared pie crust and pour the filling mixture over the top. Place in the oven on the hot baking sheet to bake for 50 minutes.
280 g pecan halves
Remove from the oven and leave to cool fully on a wire cooling rack before slicing and serving.