In a large bowl, add the flour, salt, and sugar. Stir together with a fork.
Cut vegan shortening into tablespoon size cubes and then using a fork combine together until crumbly.
Pour in milk and vanilla. Stir until combined.
Use hands to form a dough.
Lay a piece of parchment paper down and sprinkle with flour. Lay dough down and sprinkle with a touch of flour on top.
Roll out into a circle about 10-11 inches. Press down into pie pan.
Pinch or design the edges however you want.
Set aside while you make your filling.
For the Pecan Pie Filling
Preheat oven to 350°F.
In a medium saucepan, add vegan butter and pecans for stir together for 2 minutes, moving around to cook evenly. Remove and pour evenly into pie crust.
In the same saucepan, add in the butter, sugar, maple syrup, coconut milk, vanilla and salt. Whisk until smooth.
Add arrowroot powder 1 tbsp at a time and whisk throughly after each.
When mixture begins to thicken, turn off the heat and whisk in flaxseed. Pour mixture into crust.
Bake for 25 to 30 minutes. Pie will be slightly jiggly when removing.
Carefully arrange whole pecans on top in a design like pictures on just laid on top.
Place on a baking rack and let cool completely.
Place in fridge to set overnight (minimum 4 hours).
*If you use a store bought Graham cracker crust, you only need half the ingredients for the filling. Or use the entire recipe to make 2 pies.*See post for notes about Top 8 Allergy Free variation**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.