1. Fit the crust into a 9" pan and refrigerate while preparing the filling. Preheat oven to 350

2. In a saucepan, melt the butter and brown sugar over medium heat. Add the syrup, vanilla and salt, whisking until the sugar melts.

3. Mix together the cornstarch and coconut milk until it's smooth then add to the saucepan and whisk it all together. Remove from heat and stir in the pecans. Pour into crust and smooth the top. Arrange whole pecans around the edges for decoration.

4. Bake 35-40 minutes. Center should be bubbly and crust lightly browned. Cool one hour at room temp then overnight in the fridge