Vegan Chocolate Bourbon Pecan Pie

1. Preheat the oven to 350 ºF. 2. Roll out the pie dough on a piece of parchment paper. Dust the parchment paper and the dough with flour and gently hit the dough with rolling pin to flatten it out and soften it a little to prevent cracking as you roll. Roll away from you and rotate the pie dough with each roll about 1/6" of a turn so that the dough is rolled out evenly and in a circle. Add more flour as needed as you rotate the dough to prevent sticking or flour your rolling pin if needed. If the edges crack just press them back together with your hands. 3. Once you've rolled the dough out to fit into the pie dish, fold it in half and then half again to create a triangle. Transfer this to the pie dish so the point sits in the middle of the pan and then unfold to fill the dish. Gently ease and don't stretch the dough to fit into the pan, then trim the excess from the edges, leaving about 1/2". Fold the dough under and crimp between your thumbs or press with a fork onto the edges of the pie dish. 4. Loosely cover the pie dough with plastic and place it in the freezer for about 30 minutes to thoroughly chill and firm back up. Once the dough is firm to the touch line the dough with aluminum foil and fill with sugar. 5. Bake the pie dough for 45 minutes, or until the dough is a pale golden color. It will get cooked further so we are only partially par-baking it. Remove from the oven and let cool for a few minutes before removing the sugar, which can be saved and baked with or used to blind bake more pies. 6. Toast the pecans while the pie dough is blind baking. Line the nuts on a baking tray and bake for 10-15 minutes or until they are a shade darker and small toasty. Let cool. 7. Whisk together the ground flax and plant milk vigorously for 30 seconds. Let sit 10 minutes to turn thick and gloopy. 8. Add in the melted butter, brown sugar, maple syrup, and flour and whisk to combine into a sticky batter. Fold in the chocolate chips, bourbon, vanilla extract, and 1 1/2 cups of the pecans, reserving a generous 1/2 cup to decorate the top of the pie. 9. Pour the batter into the par-baked pie crust and smooth the top. Arrange the remaining 1/2 cup of pecan halves along the rim and a few in the center to make a star shape. 10. Bake the pie at 350 ºF for 35-40 minutes, or until the filling is just set. Let cool completely before serving.