Preheat oven to 325. If doing a DIY pie crust, prepare this first. If doing a frozen crust, simply remove it from the freezer and set aside.
In a large mixing bowl add the egg replacer, agave, sugars, vanilla, vegan butter and corn starch. Combine by stirring briskle with a large spoon. There is no need to use a mixer. Tip: All your filling ingredients should be slightly warmed to room temp - like the agave and egg replacer. This allows for a smooth texture when combining.
Roughly chop your pecans, then stir them into the mixture.
Pour the filling into the pie crust. Add optional decorative whole pecans on top. Warning: The more excess pecans you add the high chance of the pie bubbling over a bit. If you want a full layer of decorative pecans, you may want to reduce the filling chopped pecans by 1/2 cup.
Carefully place the pie (it will be watery and loose) on your oven rack. Tip: Line the bottom rack or bottom of your oven with foil. A large baking sheet can also help. This catches any drips from bubbling over.
Bake at 325 for 50-65 minutes. You want the top to be caramelized and browned, while the filling only slightly jiggles when the pie is touched. As the pie cools it will firm up to a sticky-sweet, runny yet gelled texture.
When dne, allow the pie to cool for at least two hours before serving. Store leftovers in the fridge. Consume within a week.