In a medium sized mixing bowl, stir together ½ cup flour and ½ teaspoon salt.

Using a pastry cutter, cut ½ cup crisco into the flour mixture.

Next, add 1 tablespoon ice water at a time turning the mixture with a rubber spatula.

Mold the dough into a 4-inch disk and wrap with plastic wrap. Chill at least 30 minutes before making the pie.

Preheat the oven to 350°F.

Toast 2 cups chopped pecans for about 5 minutes in the oven.

Roll out the pie dough into a 12-inch disk and shape into a 9-inch pie pan. Place the pie dough back in the refrigerator until you are ready to pour the filling and bake.

In a small sauce pan melt 4 Tablespoons plant-based butter over medium-low heat.

Add ¾ cup brown sugar and ½ cup corn syrup to the melted plant-based butter.

Bring to a boil and cook for about 2 minutes at a rolling boil. Stir to prevent the mixture from burning on the sides of your pot.

Remove from the heat and add 1 Tablespoon vanilla and ⅛ teaspoon salt. Set to the side.

In a large mixing bowl add 1 cup non-dairy chocolate chips.

Pour the melted sugar mixture over the non-dairy chocolate chips and allow to sit for 5 minutes.

After 5 minutes mix the sugar mixture with the chocolate. Then add the eggs in one at a time, until all three have been mixed in. Next mix in the toasted pecans.

Pour the chocolate pecan pie filling into the prepared pie shell.

Bake in the preheated oven for 60 minutes.

Remove from oven and cool completely before slicing and serving.