Mix the ingredients, add the flour and butter to a mixing bowl. “Cut” the butter into the flour with a fork or pastry cutter, until you get a crumbly texture.

Slowly add ice water to the mixture, continue using a fork to mix.

Use your hands to gather the dough to form a ball. Wrap with cling film, and let it rest in the fridge for at least an hour.

Remove the dough from the cling film and roll it out until it’s about 3mm thick.

Lightly grease the pie dish before placing the dough in the dish, gently press the sides and edges down and cut off all the extra dough hanging off the edges.

Place baking paper on top of the dough, and pour baking beans/rice on top, making sure that the beans come up to the side of the pie crust.

Place the pie shell on a baking tray, and place into a preheated oven. Bake for 10 mins at 180°C / 350°F.

Optional - while the pie crust is blind baking, you can also place the pecans on a seperate baking tray and toast for about 7 mins.

Mix the VeganEgg powder with some water. Keep aside for now.

Mix Mix the sugars, maple syrup, butter, milk, flour and spices into a small pot. Bring to a boil on medium heat. Stir constantly.

Slowly mix the custard into the egg mixture, pouring small amounts at a time, while constantly whisking together.

Add half the pecans, and dessicated coconut to the pie shell. Pour in half of the custard. Add the rest of the pecans, dessicated coconut and the remainder of the custard.

Optional: Garnish the top of the pie by placing some pecans around the edge, and sprinkling on a handful of hazelnuts.

Place the pie onto a baking tray and bake for 40-45 minutes at 180°C / 350°F, or until the pie is golden brown and set.

Let the pie set and cool down at room temperature for at least 2 hours before serving.