Start by making your flax egg. Combine a 2 TB flax meal with 4 TB water and set it aside.
Preheat your oven to 350 degrees and grease a pie pan.
Make your pie crust or use a premade pie shell. Pre-bake the pie crust with pie weights in it at 350 for 5 minutes, then remove and set aside.
Toast your chopped pecans. Get a large skillet and 1 TB melted vegan butter and toast on medium heat, stirring; make sure not to burn them it happens fast. Remove from the pan and set aside.
Take a small bowl, combine the ten saltines crunched up with ½ cup of warm water, and set it aside.
Take a small saucepan and combine the sugars, corn syrups, and vegan butter; combine the corn starch and water and stir until smooth, then add this mixture and the water-absorbed saltines, and mix well. Let this cook on high heat, stirring as needed, until it starts to boil; let boil for 2 minutes, remove from heat, add the vanilla extract, salt, and flax eggs, and stir until combined. Mix in the toasted pecans and stir.
Pour this mixture into the prepared pie shell and bake for 45-50 minutes. Don't overbake. It won't seem done, but it will harden as it cools.